About this recipe:Asparagus and new potatoes are a great combination and a delicious addition to a spring picnic. This salad is easy to make ahead and tastes better after sitting in the fridge overnight.
350g new potatoes, halved
3 sticks celery, chopped
2 tablespoons chopped cornichons
1/2 small red onion, finely chopped
2 tablespoons chopped black olives
3 to 4 tablespoons mayonnaise
1/2 teaspoon wholegrain mustard
salt and pepper, to taste
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Method Prep:15min › Cook:20min › Ready in:35min
One by one hold the asparagus spears by their bases then bend the tip down until it snaps. Discard the tough bases.
Place the tender asparagus spears into a steamer over a medium heat and steam gently for 6 to 8 minutes or until the spears are just tender. Remove from the steamer and plunge into cold water to stop the cooking. Drain and set aside.
Meanwhile, bring a saucepan of water to the boil over a high heat and boil the potatoes until just tender, about 8 to 10 minutes. Remove from the heat and plunge into cold water to stop the cooking. Drain and set aside.
In a large serving bowl, combine the asparagus, potatoes, celery, cornichons, onion, olives, mayonnaise, mustard and seasoning and mix well. Serve chilled.
Jersey Royal potatoes are a delightful new potato grown on Jersey using traditional methods. They are packed with flavour and have an outstanding texture. With Jersey Royal season starting at the end of March and overlapping with the British asparagus season, this would be my killer combo for this superior salad.