Grilled potato salad with asparagus and arugula

Fresh asparagus, spring peas, arugula, potatoes and delicious dressing – today’s recipe is so easy and absolutely delicious. This salad is rich and flavorful and it could be a great side dish or just a salad-dinner with a glass of wine or beer.
Usually I avoid using mayonnaise in cooking, although I really like it. Sour cream is a great substitution for mayonnaise, it adds thick creamy texture to a dressing, and at the same time it keeps it light and fresh.
Tip: try to find spring peas, instead of using frozen. Spring peas are very tender and are preferable to be used for salads, plus they are cooked in 2 minutes, comparing to the frozen, which need much longer cooking.
Enjoy!

Ingredients for the salad:
A handful of asparagus, blanched
500 grams baby potatoes, boiled
A handful of spring peas, blanched
Rucola (arugula)
Olive oil
Pine nuts
Ingredients for the dressing:
3 table spoon sour cream
1 table spoon olive oil
2 table spoons skim-milk
1 table spoon lemon juice
Zest from 1 lemon
1 table spoon summer savory (or rosemary; thyme), roughly chopped
Salt & pepper

Add all ingredients for the dressing in a small bowl. Puree finely with a hand-held blender or in a food processor. Set aside until needed.
Boil potatoes just until tender, but be careful not to over boil them because they will soften too much and will be hard to grill afterwards.
When boiling potatoes, it is important to have them all in the same size, so if your potatoes are not the same size, just chop up the larger ones and this way, when boiling they will be all cooked all the way through at the same time and you won’t be risking to overcook some of the potatoes, while others are still firm. You can cook potatoes and keep in the fridge, covered with plastic wrap for up to 5 days.
In the same pot of water blanch the asparagus and spring peas – this is pretty easy and quick. For the peas – put them in salted boiling water and cook for two minutes, and for asparagus for about 3-4 minutes.
Heat a grill skillet over medium high temperature and grill potatoes and asparagus with a little bit of olive oil. Season with salt and pepper and put in a large serving plate or salad bowl. Add arugula and sprinkle generous amount of the amazing dressing.
Toss to combine and serve immediately.

***I had some leftovers from the salad, which kept in the fridge overnight and had for lunch on the next day. The salad was still delicious, only minus was that just taken out of the fridge is too cold and not good to eat. If you happen to have leftovers, just take them out of the fridge 30 minutes before serving and sprinkle some more of the dressing and fresh arugula.