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New potato salad with griddled asparagus and soft boiled eggs recipe

New potato salad with griddled asparagus and soft boiled eggs recipe

17 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
  • Vegetarian
  • Gluten-free


  • 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 
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • 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


  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.

See more Vegetable recipes

*If you're not a huge fan of dressing we recommend adding half the quantity of buttermilk initially, then adding more gradually until you reach the desired quantity.

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