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POTATO AND GREEN ASPARAGUS SALAD

20 min cooking time

10 min preparation time

Serves 10 -12

Ingredients

250 ml (150 g) wholewheat flour
250 ml (140 g) cake flour
15 ml baking powder
2 ml salt
1 ml cayenne pepper
2 ml freshly ground black pepper

Marinade and Dressing
30 ml Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
30 ml buttermilk
15 ml white balsamic vinegar or ½ lemon juice
3 ml prepared mustard (any favourite)
3 ml chopped or crushed garlic (1/2 – 1 clove)
2 ml garlic and herb seasoning
2 ml salt
1 ml white pepper

To Serve
50 – 100 ml chopped spring onion
Freshly ground black pepper

Method

  1. Scrub or wash the potatoes and place into a saucepan. Add the water and bring to boil.  Reduce heat and simmer about 15 minutes or until the potatoes are tender, taking care that they do not become too soft but remain neat and intact – the time will depend on the size and type of potato used.
  2. Drain the potatoes, rinse with cold water and drain again. If potatoes are small and neat leave whole. If necessary, peel and slice the potatoes and set aside.
  3. Wash the asparagus well and place into a saucepan with 500 ml water. Bring to boil and cook uncovered for about 5 minutes or until just tender. Drain, add the butter and potatoes and toss gently.
  4. Combine the marinade ingredients, pour over the warm potatoes and asparagus, toss gently to coat evenly and serve warm at room temperature or chilled. If chilled for later use, leave at room temperature for the best flavour and texture.
  5. Scrub or wash the potatoes and place into a saucepan. Add the water and bring to boil.  Reduce heat and simmer about 15 minutes or until the potatoes are tender, taking care that they do not become too soft but remain neat and intact – the time will depend on the size and type of potato used.
  6. Drain the potatoes, rinse with cold water and drain again. If potatoes are small and neat leave whole. If necessary, peel and slice the potatoes and set aside.
  7. Wash the asparagus well and place into a saucepan with 500 ml water. Bring to boil and cook uncovered for about 5 minutes or until just tender. Drain, add the butter and potatoes and toss gently.
  8. Combine the marinade ingredients, pour over the warm potatoes and asparagus, toss gently to coat evenly and serve warm at room temperature or chilled. If chilled for later use, leave at room temperature for the best flavour and texture.