Salads · Spring
Potato and Asparagus Salad
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash and cut the potatoes into even pieces; boil in lightly salted water for 15–20 minutes until tender but not falling apart. Drain and cool slightly.
- Trim woody asparagus ends, cut the stalks and boil in lightly salted water for 3–5 minutes until just tender. Drain and cool.
- Whisk mustard with olive oil and a splash of water to make a dressing. Chop the chives.
- Gently toss potatoes and asparagus with chives and dressing. Serve warm or chilled.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.