Possum’s Recipe Book

Spring Salad with Buttermilk Dressing

500g small new potatoes
12-18 asparagus tips
12 radishes – sliced into rounds
6 spring onions – finely sliced
50g watercress
 
110g full-fat plain yogurt
50ml buttermilk
3tbsp sour cream
1tbsp white wine vinegar
1tbsp chives - finely chopped
1 garlic clove – crushed
 
Method
 
For the Dressing
Put all the dressing ingredients in a jar with the lid on and shake viperously.
Set aside.
 
For the Salad
Put the potatoes in a saucepan of cold water bring to the boil, 
then simmer for 15-20mins until tender. Remove with a slotted spoon 
and put in a colander.
Bring the water to the boil again and put in the asparagus and simmer for
2-3mins until just tender.
Drain.
Put the vegetables and salad ingredients in a large bowl. 
Add a spoonful of dressing and toss well.
To serve transfer the salad to a large salad bowl/serving platter 
with extra dressing on the side.