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Potato and asparagus salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your holiday spread with a chic potato and asparagus salad.
Ingredients:
  • 1kg Kipfler potatoes, washed, sliced diagonally
  • 18.20 gm olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 1 bunch white asparagus, woody ends trimmed
  • 250.00 ml fresh round mint leaves
  • 23.40 gm Dijon mustard
  • 1 egg yolk
  • 30.00 ml white balsamic
  • 36.40 gm olive oil
  • 125ml vegetable oil
Instructions:
  • In a saucepan, cover the potato with cold water and bring to a boil over high heat. Cook for 15 minutes or until nearly tender. Refresh in cold running water and drain.
  • Preheat a chargrill to high heat. Drizzle potato with oil and toss to coat. Cook for 5 minutes or until lightly charred, turning occasionally. Add asparagus and cook for 2-3 minutes until bright green and tender crisp.
  • In a food processor, blend mustard, egg yolk, and vinegar. While the processor is running, slowly pour in the combined oil until fully mixed.
  • Place the potato, asparagus, and mint elegantly on a platter. Finish with a generous drizzle of mayonnaise before serving.

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