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    Wednesday, December 30, 2015

    Potato and asparagus salad Recipe

    Potato and asparagus salad Recipe 

     1kg Kipfler potatoes, washed, sliced diagonally
     1 tablespoon olive oil
     2 bunches asparagus, woody ends trimmed
     1 bunch white asparagus, woody ends trimmed
     1 cup fresh round mint leaves
    White balsamic mayonnaise
     1 tablespoon Dijon mustard
     1 egg yolk
     1 1/2 tablespoons white balsamic
     2 tablespoons olive oil
     1/2 cup (125ml) vegetable oil

    Potato and asparagus salad Recipe 
    Step 1
    Place the potato in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until almost tender. Refresh under cold running water. Drain.
    Step 2
    Heat a chargrill over high heat. Drizzle potato with oil. Toss to coat. Cook, turning, for 5 minutes or until lightly charred. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp.
    Step 3
    To make the mayonnaise, process the mustard, egg yolk and vinegar in a food processor. With the motor running, gradually add the combined oil in a thin steady stream until incorporated.
    Step 4
    Arrange the potato, asparagus and mint on a serving platter. Drizzle with mayonnaise to serve.

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    Item Reviewed: Potato and asparagus salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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