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    Tuesday, December 29, 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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     This topic brought to you from taste.com
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    Item Reviewed: Potato and asparagus salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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