New Potato Salad with Bacon, Asparagus & Egg
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.