Chargrilled potato, asparagus and snow pea salad

Cooking Salads Chargrilled potato, asparagus and snow pea salad

For a potato salad with a difference, barbecue the potatoes and combine with asparagus, snowpeas and a tangy horseradish mayo dressing.

Lables: Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat a barbecue or chargrill on medium-high. Cook the potato in a large saucepan of boiling water for 5 mins or until almost tender. Drain well. Combine the potato and 1 1/2 tablespoons oil in a large bowl. Season with salt and pepper. Cook the potato on the preheated grill for 2 mins each side or until tender. Transfer to a platter.
  2. Brush the asparagus and snow peas with the remaining oil. Cook the asparagus and snow peas on the chargrill for 1-2 mins each side or until just tender. Set aside to cool.
  3. Combine the mayonnaise, vinegar, mustard, horseradish cream and half the chives in a small bowl. Taste and season with salt and pepper.
  4. Arrange asparagus and snow peas on a platter with the potato. Drizzle with dressing and sprinkle with remaining chives.

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1kg baby washed potatoes, unpeeled, cut into 1cm-thick slices
2 tbsp olive oil
2 bunches asparagus, trimmed
200g snow peas, trimmed
1/2 cup whole-egg mayonnaise
2 tbsp white wine vinegar
1 tbsp Coles Brand Wholegrain Mustard
1 tbsp horseradish cream
1/2 cup fresh chives, finely chopped

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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