|Energy (KJ) 1672||19%|
|Energy (KCal) 401||20%|
|Saturated Fat 4g||20%|
|Total Sugars 5.6g||6%|
Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through.
While the potatoes cook, finely chop the spring onions, chives and mint. Remove the woody bits from the end of the asparagus and roughly chop the stalks on the diagonal.
Peel and de-stone the avocados, then add the flesh to a food processor with the lemon juice, olive oil and lots of salt and pepper. Blend until totally smooth then add the chopped chives and spring onions and pulse a few times.
When the potatoes are cooked through, add the chopped asparagus and cook for a further one minute, then remove from the heat and drain. Leave the potatoes and asparagus to cool before stirring through the avocado sauce (you can run them under cold water to speed up the process).
Finely chop the remaining spring onion and chives and sprinkle over the potato salad as decoration before serving.
For the salad:
1kg of new potatoes
5 Spring onions
2 tablespoons of olive oil
150g of asparagus
10g of chives
1 lemon, juiced
5g of mint
Lots of salt and pepper
3g of chives
1 spring onion
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
This campaign was originally produced in the framework of a programme co-financed by the European Union