Try something different with potato salad by combining it with seasonal asparagus and dressing it with salsa verde.
- Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender. Add the asparagus, beans and snow peas, and cook for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Meanwhile, to make the salsa verde dressing, place the anchovy, capers, garlic, parsley and lemon rind in a mortar and gently pound with a pestle until a paste forms. Add the vinegar, mustard and oil and stir to combine. Taste and season with salt and pepper.
- Place the potato mixture, shallot and watercress in a serving bowl. Drizzle with the salsa verde dressing and gently toss to combine. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set