1/2 lb new potatoes, boiled in salted water until tender, cooled and halved
1lb asparagus spears, boiled for about 5 minutes until tender-crisp and cut in half
10 radishes, sliced
1 handful baby kale leaves
1 tbsp capers, rinsed and drained
3 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground pepper
2 ounces crumbled blue cheese
1. In large bowl, combine potatoes, asparagus, radishes, kale leaves, blue cheese and capers.
2. In small bowl, whisk olive oil, lemon juice, salt and pepper. Drizzle dressing over potato salad and top with blue cheese. Enjoy!
Recipe & photo courtesy of Chocolate Shavings