Tomato, asparagus and potato salad with mint
So delicious made with new potatoes.
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]|
|- saturated fat||1.2g|