Potato and asparagus salad Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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