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Potato and asparagus salad recipe
The perfect accompaniment to your summer BBQ.
Prep: 10 minutesCook: 30 minutesServes: 4
Ingredients1kg small salad potatoes, halved lengthwaysOlive oil to drizzle100g asparagus tips125ml Onken Extra Creamy Simply Firm Set Yogurt2 tbsp light mayonnaise1 tbsp Dijon mustard2 tbsp diced red onion2tbsp chopped chivesSea salt & pepper½ tsp garlic granules (optional)50g radish, thinly sliced
Method1. Boil the potatoes in a pan of water for 15 minutes, or until just tender, drain. Drizzle with olive oil.2. Grill the potatoes (in batches if necessary) on a barbecue or griddle pan for around 10-15 minutes, turning until chargrilled, crisp and golden. Drizzle the asparagus with oil. Add the asparagus to the griddle pan five minutes before the end of cooking and cook until golden. Chop the asparagus and allow the potatoes and asparagus to cool slightly.3. In a bowl mix the yogurt, mayonnaise, mustard, onion, chives and salt and pepper. Add the garlic granules (if using), omit the sea salt if using the granules. Loosen with a little water. Gently fold in the radish, cooled potatoes and asparagus.4. Serve warm or chill until required.