Can there ever be a more versatile dish than classic potato salad? Find out with this creamy version!
Ingredients
- 1kg small coliban (chat) potatoes
- 2 cups (500ml) Massel chicken style liquid stock
- 2 bunches asparagus, woody ends trimmed, cut into 5cm pieces
- 4 green shallots, ends trimmed, thinly sliced
- 1/2 cup round mint leaves, coarsely torn
- 1/2 cup (125g) good-quality whole-egg mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon horseradish cream
Method
- Step 1Place the potato and chicken stock in a medium saucepan. Top up with cold water to cover potatoes. Place over high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until potato is tender. Add the asparagus to the pan and cook for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Step 2Place the potato, asparagus, shallots and mint in a large serving bowl.
- Step 3Combine the mayonnaise, mustard, lemon juice and horseradish in a small bowl. Taste and season with salt and pepper. Drizzle over the potato mixture to serve.
- Vegetarian
Nutrition
1282 kj
Energy
11g
Fat Total
1g
Saturated Fat
9g
Protein
841.09mg
Sodium
8g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au
0