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A
robust potato salad with steamed asparagus and a Dijon mustard,
olive oil dressing.
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| 2
lbs (1kg) potatoes—peeled and cut into bite-size
cubes |
| 10
asparagus spears—ends trimmed and cut into pieces |
| 16
thinly sliced red onion half-rings |
| 2
tablespoons finely chopped flat-leaf parsley |
| 4
tablespoons extra
virgin olive oil |
| 1
tablespoon white wine vinegar |
| ½
teaspoon Dijon mustard |
| ½
clove garlic—minced (crushed) |
| 1
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
| pinch
superfine (caster) sugar |
STEAM
or boil the potatoes until tender (around 8-10 minutes),
adding the asparagus pieces for the last 5 minutes of cooking.
PLACE the oil, vinegar, mustard, garlic, salt, pepper and
sugar in a jar with a screw top lid and shake until well
combined. PLACE the warm potato, asparagus, red onion and
parsley in a serving bowl, drizzle the dressing over the
salad and toss gently to combine well. Serve as a warm or
cold salad.
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Greek-Style
Potato Salad. Chunks of tender potato are
tossed with scallions, capers, olives, feta cheese
and fresh dill, then coated in a yogurt and lemon
dressing to create a mouthwatering potato salad
with the classic flavors of Greece. |
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Salade
Niçoise. A hearty Provençal
salad with tuna, anchovies, boiled eggs, tomatoes,
potatoes, lettuce, green beans, olives and a tangy
dressing. |
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Asparagus
with Garlic & Toasted Almonds. Fresh asparagus
spears are sautéed in olive oil, seasoned
with white wine, garlic, sea salt and freshly
ground pepper, then scattered with freshly toasted
flaked almonds. |
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