Tomato and asparagus potato salad

The secret of this salad is using lovely new season waxy potatoes. The asparagus can be eaten raw or barely cooked.

Tomato and asparagus potato salad


Serves 4

2 bunches asparagus
400g boiling or new potatoes, washed and cooked
4-5 small tomatoes, sliced into chunks

¼ cup lemon juice or cider vinegar
¼ cup olive oil
2 Tbsp sugar
1-2 cloves garlic, finely chopped
2 Tbsp finely chopped parsley


Slice asparagus stems in thirds.
Cook in boiling water for 3-4 minutes.
Drain and cool under cold running water. Pat dry.
Slice warm potatoes into halves or quarters.
Place potatoes, asparagus and tomatoes on a serving platter.
Mix lemon juice, oil, sugar, garlic and parsley together and pour over the salad.

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 1240kj
Protein 5.9g
Total fat 15.4g
- saturated fat 2.6g
Carbohydrates 30.8g
- sugars 12.7g
Fibre 5.5g
Sodium 6mg

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