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Potato & asparagus salad with salsa verde dressing
Potato & asparagus salad with salsa verde dressing
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate potato salad with fresh asparagus and zesty salsa verde dressing.
Ingredients:
  • 12 (about 500g) kipfler potatoes, washed, thickly sliced diagonally
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 100g green beans, topped, halved diagonally
  • 100g snow peas, trimmed
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 1/2 bunch watercress, sprigs picked, washed, dried
  • 4 anchovy fillets, coarsely chopped
  • 40.00 ml drained capers
  • 2 garlic cloves, finely chopped
  • 40.00 ml coarsely chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 20.00 ml white wine vinegar
  • 11.80 gm Dijon mustard
  • 4.60 gm olive oil
  • Salt & freshly ground black pepper
Instructions:
  • Simmer the potato in a pot of seasoned boiling water for 10 minutes until soft. Toss in the asparagus, beans, and snow peas, and cook for an additional 2 minutes until vibrant and slightly crisp. Quickly cool in cold running water and then drain.
  • Prepare the salsa verde dressing by combining anchovy, capers, garlic, parsley, and lemon zest in a mortar. Gently pound with a pestle until a paste forms. Stir in vinegar, mustard, and oil until well combined. Season with salt and pepper to taste.
  • Combine the potato mixture, shallot, and watercress in a serving bowl. Drizzle with the flavorful salsa verde dressing and gently mix. Serve promptly.

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