Capsicum, potato and asparagus salad
New potatoes at their best with delicious new season asparagus.
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]|
|- saturated fat||0.6g|