New potato salad with griddled asparagus and soft boiled eggs

New potato salad with griddled asparagus and soft boiled eggs recipe

9 ratings

This is not your average potato salad - with added asparagus, soft boiled eggs and a creamy, zesty buttermilk, parsley and dill dressing, it's extra hearty and delicious and sure to impress. It can be enjoyed on its own or as a part of a springtime spread. See method

  • Serves 6
  • 5 mins to prepare and 35 mins to cook, plus cooling
  • 260 calories / serving
  • Healthy

Ingredients

  • 750g new potatoes
  • 3 eggs
  • 50g pitted green olives, roughly chopped
  • 60ml white wine vinegar
  • 30ml extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 1 lemon, zested and juiced
  • 125g bunch asparagus, woody ends discarded
  • 2 tbsp olive oil
  • large handful fresh parsley, roughly chopped
  • large handful fresh dill, roughly chopped
  • 284ml tub buttermilk 

Each serving contains

  • Energy

    1095kj
    260kcal
    13%
  • Fat

    14g 20%
  • Saturates

    3g 13%
  • Sugars

    5g 5%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 26.5g Protein 8.4g Fibre 3.5g

Method

  1. Put the potatoes in a large pan and cover with cold, salted water. Bring to the boil over medium-high heat, then turn the heat down and simmer for 20 mins, or until tender. Drain and set aside to cool. Halve the potatoes.
  2. Meanwhile, bring a separate pan of water to the boil. Add the eggs and simmer for 6 mins. Remove from the heat and run the eggs under cold water. When cool, remove the shells, halve, then set aside. In a large serving bowl, combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest and juice, and some seasoning. Toss to coat. Set aside for 20 mins to allow the favours to develop.
  3. Meanwhile, preheat a griddle pan over a high heat. Drizzle the asparagus with the oil and season well. Cook for 2 mins, turning, until charred. Remove from the heat and leave to cool a little, then cut at an angle into 2.5cm lengths.
  4. Add the asparagus to the potatoes, along with most of the herbs (reserving a spoonful to garnish) and the buttermilk; gently toss to combine. Season to taste. Serve at room temperature, topped with the eggs and the remaining herbs.

Tip: Cooling the boiled eggs under cold water will prevent a dark ring forming around the egg yolk.

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