A summery potato salad that makes the best of new potatoes – eat them in their skins – not only do they taste better (chef Heston Blumenthal infuses the milk for his mashed potato with potato skins to add an earthy flavour) but they are full of nutrients that are too good to waste. This recipe is also vegetarian and vegan-friendly.
400g new potatoes (no need to peel them)
1 bunch asparagus
3 spring onions, trimmed and cut finely
1 teaspoon finely chopped dill (or 3 teaspoons of chopped basil or mint)
Pinch of sea salt
For the Dressing:
4 tablespoons extra virgin rapeseed oil
2 tablespoons white wine vinegar
Pinch of sugar
1 teaspoon gluten-free mustard (use Dijon if you are not avoiding gluten)
Salt and freshly ground black pepper
1. Boil the new potatoes in lots of water with a generous pinch of sea salt until fork tender (it takes 15 to 20 minutes depending on the size of the potatoes).
2. Snap the asparagus ends where they naturally break. Place the asparagus tips in boiling salted water for 2-3 minutes, then drain and season lightly with sea salt.
3. Make the dressing while the potatoes are cooking. Whisk the dressing ingredients together or blitz them in a bullet blender or pop them into a jam jar with a lid and shake vigorously. The dressing should thicken and emulsify (make double the recipe and keep the rest in the fridge). Taste the dressing and adjust the seasoning, adding more vinegar or olive oil if it is too sharp or not sharp enough. It should be a little sharper than you like it as the potatoes will soften the flavour.
4. When the potatoes are cooked, drain and toss with the asparagus tips and warm dressing (the potatoes absorb it better when they are warm). Leave the salad to cool to room temperature or eat it cold. It can be made up to a day ahead.
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