Kipfler potato, asparagus and rocket salad

Try this gourmet twist on a classic favourite.

Recipe «Kipfler potato, asparagus and rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.