Serves: 4
Potato Salad with Asparagus and Cherry Tomatoes
Preparation time: 20 minutes
Cooking time: 20 minutes
Calories per portion (based on 4 people):226.75
Ingredients:
500gs Jersey Royals, scrubbed and halved
200g asparagus spears, trimmed and halved
4 spring onions, finely sliced
2 tbsp lemon juice or white wine vinegar
4 tbsp olive oil
1 tsp wholegrain mustard
12 cherry tomatoes, halved
Salt and freshly ground black pepper
Basil leaves, to garnish
- Cook the Jersey Royals in lightly salted boiling water for 15-20 minutes, until tender.
- While the potatoes are cooking, toss the asparagus in 1 tbsp of olive oil. Preheat a char-grill pan or the grill and cook the asparagus, in batches if necessary, until tender.
- Put the spring onions into a salad bowl and add the lemon juice or vinegar, olive oil and mustard. Leave to marinate for 5-10 minutes.
- Drain the Jersey Royals and put them into the salad bowl, stirring them gently to coat in the dressing. Leave to cool for 10 minutes, then add the asparagus and tomatoes. Season and mix gently, the serve, scattered with basil leaves.
Cook's tip: Use fine green beans instead of asparagus for a change.