New potato salad with griddled asparagus and soft boiled eggs recipe
Created by The Tesco Recipes team
This is not your average potato salad - with added asparagus, soft boiled eggs and a creamy, zesty buttermilk, parsley and dill dressing, it's extra hearty and delicious and sure to impress. It can be enjoyed on its own or as a part of a springtime spread.
See method- Serves 6
- Takes 40 mins, plus cooling
- 260 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 750g new potatoes
- 3 eggs
- 50g pitted green olives, roughly chopped
- 60ml white wine vinegar
- 30ml extra-virgin olive oil
- 2 small shallots, finely chopped
- 1 lemon, zested and juiced
- 125g bunch asparagus, woody ends discarded
- 2 tbsp olive oil
- large handful fresh parsley, roughly chopped
- large handful fresh dill, roughly chopped
- 284ml tub buttermilk
Each serving contains
- Energy
- 1095kJ 260.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 26.5gProtein 8.4gFibre 3.5g
Method
- Put the potatoes in a large pan and cover with cold, salted water. Bring to the boil over medium-high heat, then turn the heat down and simmer for 20 mins, or until tender. Drain and set aside to cool. Halve the potatoes.
- Meanwhile, bring a separate pan of water to the boil. Add the eggs and simmer for 6 mins. Remove from the heat and run the eggs under cold water. When cool, remove the shells, halve, then set aside. In a large serving bowl, combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest and juice, and some seasoning. Toss to coat. Set aside for 20 mins to allow the favours to develop.
- Meanwhile, preheat a griddle pan over a high heat. Drizzle the asparagus with the oil and season well. Cook for 2 mins, turning, until charred. Remove from the heat and leave to cool a little, then cut at an angle into 2.5cm lengths.
- Add the asparagus to the potatoes, along with most of the herbs (reserving a spoonful to garnish) and the buttermilk; gently toss to combine. Season to taste. Serve at room temperature, topped with the eggs and the remaining herbs.
- Tip: Cooling the boiled eggs under cold water will prevent a dark ring forming around the egg yolk.
- Tip: *If you're not a huge fan of dressing we recommend adding half the quantity of buttermilk initially, then adding more gradually until you reach the desired quantity.
- See more Vegetable recipes
