New Potato Salad with Ba­con, As­para­gus & Egg

The Timaru Herald - - HOMED -

Salad days are here again – which means it’s time for some dishes that are fresh, light and pretty, just like the sea­son.

This sim­ple and de­li­cious com­bi­na­tion show­cases two ea­gerly an­tic­i­pated signs of the new sea­son: as­para­gus and new pota­toes. Crispy ba­con makes an ex­cel­lent ad­di­tion. Salad: 500-600g new pota­toes 2 bunches as­para­gus, cut into bite-sized lengths and blanched 1-2 hand­fuls rocket 4 boiled eggs, cut into quar­ters Small bunch of chives, snipped Red onion vinai­grette: 1 small red onion, diced 1 tea­spoon capers, chopped cup ex­tra virgin olive oil cup lemon juice 1 tea­spoon flaky sea salt Cut pota­toes in half or, if large, into even-sized pieces. Sim­mer in plenty of boil­ing salted water for 15-20 min­utes un­til just ten­der. Drain and re­fresh un­der cold water. Set aside un­til ready to use.

Place vinai­grette in­gre­di­ents in a small jar and shake well to com­bine. (The longer this dress­ing rests the pinker the onions will be­come, which looks rather pretty.)

Layer pota­toes, as­para­gus spears, rocket and egg quar­ters in a large serv­ing bowl. Sprin­kle over chives and dress with vinai­grette just be­fore serv­ing.


Float­ing wa­terlily leaves pro­vide pro­tec­tion from birds for gold­fish and frogs. En­cour­age more blooms by cut­ting off dy­ing flow­ers. Fol­low the stem down as far as it goes; ei­ther cut it or snap if off with your fin­gers.

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