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Kipfler potato, asparagus and rocket salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate a classic favorite with a gourmet touch.
Ingredients:
  • 500g kipfler potatoes, washed, thickly sliced diagonally
  • 2 bunches asparagus, woody ends trimmed, halved diagonally
  • 85g (1/3 cup) good-quality whole-egg mayonnaise
  • 60ml (1/4 cup) buttermilk
  • 1 x 55g can green peppercorns, rinsed, drained, coarsely chopped
  • 20.00 ml white wine vinegar
  • 20.00 ml finely chopped fresh dill
  • Salt & freshly ground black pepper
  • 1 x 80g pkt baby rocket leaves
Instructions:
  • In a large saucepan, add the potato and cover it generously with cold water. Bring to a boil over high heat, cover, and cook for 8 minutes or until tender. Then, rinse with cold water and drain thoroughly.
  • Cook the asparagus in a pot of salted boiling water for 2-3 minutes until bright green and tender crisp. Then, refresh in cold water and drain well.
  • Whisk mayonnaise, buttermilk, peppercorns, vinegar, and dill in a bowl until fully combined. Season with salt and pepper to taste.
  • Combine the potato, asparagus, and rocket in a large serving bowl. Gently toss them together. Drizzle the mayonnaise mixture over the top and serve right away.

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