Tomato, asparagus and potato salad with mint

So delicious made with new potatoes.

Tomato, asparagus and potato salad with mint


Serves 4

8 stalks asparagus, sliced into pieces and blanched
4 small boiling or new potatoes, cooked and halved
4 small tomatoes, halved
3-4 Tbsp mint vinaigrette


Arrange asparagus on a serving dish.
Add potatoes and tomatoes, then drizzle over vinaigrette.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half or into even-sized pieces.
Place in a heavy-based saucepan and cover with cold water. Place a lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender when tested with the point of a knife. Drain.
The time of cooking will depend on the size of the pieces of potato.

To blanch asparagus: Place in rapidly boiling water for 1-2 minutes.
Remove and cool in iced water or under cold running water. Drain well.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 724kj
Protein 3.4g
Total fat 8.2g
- saturated fat 1.2g
Carbohydrates 19.8g
- sugars 4.6g
Fibre 3.3g
Sodium 129mg

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