Thursday 23 November 2017

Potato Salad with Asparagus Spears and French Dressing

Potato salad is a very popular dish to serve for any form of summer entertaining, and the colours in this particular salad are fantastic. I like to use this type of dressing, rather than a heavy mayonnaise-style dressing.

What you need

20 baby potatoes

1lb/450g fresh asparagus

4 banana shallots, thinly sliced

1 tbsp chopped parsley

3oz/75g Parmesan shavings


1/2 tbsp honey

1 tsp wholegrain mustard

Juice 1/2 lemon

6fl oz/175ml olive oil

1 Boil the baby potatoes in salted water until they are soft and tender. Strain off the water and leave to cool down. Meanwhile, heat a large saucepan of boiling water.

2 Cut the ends off the asparagus and plunge them into the boiling water for about one minute, then remove them immediately from the hot water and run under cold water until they are completely cold. Store in the fridge until required.

3 Meanwhile, make the dressing. In a large bowl, whisk together the honey, mustard and lemon juice until well combined. Gradually pour in the oil, whisking well between each addition until the dressing emulsifies. Store until required.

4 Cut the cooked baby potatoes into big chunks. Add the sliced shallots and the asparagus spears. Pour in about half of the dressing and mix well until combined.

5 Finally, mix in the chopped parsley and transfer to a large serving bowl. Sprinkle the Parmesan shavings over the salad and serve.

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