Kipfler potato, asparagus and rocket salad

Cooking Salads Kipfler potato, asparagus and rocket salad

Try this gourmet twist on a classic favourite.

Lables: Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place the potato in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 8 minutes or until tender. Rinse under cold running water. Drain well.
  2. Meanwhile, cook the asparagus in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  3. Use a fork to whisk together the mayonnaise, buttermilk, peppercorns, vinegar and dill in a bowl until well combined. Taste and season with salt and pepper.
  4. Place the potato, asparagus and rocket in a large serving bowl and gently toss until just combined. Drizzle with the mayonnaise mixture and serve immediately.

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500g kipfler potatoes, washed, thickly sliced diagonally
2 bunches asparagus, woody ends trimmed, halved diagonally
85g good-quality whole-egg mayonnaise
60ml buttermilk
1 x 55g can green peppercorns, rinsed, drained, coarsely chopped
1 tbsp white wine vinegar
1 tbsp finely chopped fresh dill
Salt & freshly ground black pepper
1 x 80g pkt baby rocket leaves

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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