Capsicum, potato and asparagus salad

New potatoes at their best with delicious new season asparagus.

Capsicum, potato and asparagus salad


Serves 4

600g boiling or new potatoes, washed, cooked, sliced into bite-sized chunks
1 bunch asparagus, sliced, blanched and drained
1 red capsicum, deseeded and sliced
½-1 cup chopped mixed herbs (basil, coriander or parsley)
freshly ground black pepper, to taste

2 Tbsp canola oil
2 Tbsp white vinegar
1 Tbsp sugar


Place potatoes, asparagus, capsicum and mixed herbs in a salad bowl.
Pour dressing over potato mixture.
Sprinkle generously with pepper and mix well.

To make the dressing: blend oil, vinegar and sugar together.

Variation: Add chopped cooked bacon.

To blanch asparagus:
Place in rapidly boiling water for 2-3 minutes. Remove and cool in iced water or under cold running water. Drain well.

To boil potatoes:
Place potatoes in a saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook until tender (15-20 minutes) when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 774kj
Protein 5.1g
Total fat 7.4g
- saturated fat 0.6g
Carbohydrates 22.5g
- sugars 7.8g
Fibre 4.2g
Sodium 7mg

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