Tangy Herb Potato Salad with Asparagus
This is a bright, lively potato salad recipe for the summer! The dressing is light and vinegar-based, so it’s great for bringing on an outdoor picnic. Enjoy this as a side for sandwiches, or with some chilled, cooked seafood.
|2 + 1/2 kg.||Baby or fingerling potato|
|14||Asparagus spears, cut into small angular pieces|
|2 tsp.||Grainy Dijon|
|4 tbsp.||Apple Cider Vinegar|
|1/2 tbsp.||Cornect Family Farm Honey|
|3/4 cup||Sunflower oil|
|1/4 cup||Dill, finely chopped|
|3/4 cup||Flat leaf parsley, roughly chopped|
|2 tsp.||Kosher salt|
|1/2 Shallot, finely chopped|
Preparation time: 30 mins
Makes: 8-10 servings
- Wash potatoes, then boil in salted water until tender.
Hint: Do not overcook – it’s best to have a slightly dense potato for a salad so it doesn’t fall apart when mixing with dressing.
- Take a potato out every few minutes while boiling to test. Once finished cooking, drain and set aside to cool. Cut potatoes into bite sized pieces.
- While the potatoes are boiling, wash and cut the asparagus spears into 1cm bits.
- Put cut asparagus into a strainer in the sink, and boil either a pot or kettle full of water. Once this water has boiled, pour it evenly over the cut asparagus – this will make them tender enough for a salad but still have a bit of crunch. Set aside to cool.
- In a medium sized mixing bowl, whisk together dijon, grainy dijon, apple cider vinegar, sugar and honey until well combined.
- Slowly pour in the oil while whisking, until emulsified. Set aside.
- Once all the potato and asparagus are totally cooled, add asparagus, shallot, herbs dill, parsley, dressing and salt to the top of the potato, then mix.
- You may add more salt and pepper for taste.
- Chill for 2 hours, then serve.
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Recipe and Photography provided by: Jessica Emin, @eatwithjessie