Potato & asparagus salad with salsa verde dressing

Try something different with potato salad by combining it with seasonal asparagus and dressing it with salsa verde.

Recipe «Potato & asparagus salad with salsa verde dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 kipfler potatoes, washed, thickly sliced diagonally, 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths, 100g green beans, topped, halved diagonally, 100g snow peas, trimmed, 4 green shallots, ends trimmed, thinly sliced diagonally , 1/2 bunch watercress, sprigs picked, washed, dried, 4 anchovy fillets, coarsely chopped, 2 tbsp drained capers , 2 garlic cloves, finely chopped, 2 tbsp coarsely chopped fresh continental parsley, 1 tsp finely grated lemon rind, 1 tbsp white wine vinegar, 2 tsp Dijon mustard, 1 tsp olive oil, Salt & freshly ground black pepper.

Ingredients:

• 12 kipfler potatoes, washed, thickly sliced diagonally 
• 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths 
• 100g green beans, topped, halved diagonally 
• 100g snow peas, trimmed 
• 4 green shallots, ends trimmed, thinly sliced diagonally 
• 1/2 bunch watercress, sprigs picked, washed, dried 
• 4 anchovy fillets, coarsely chopped 
• 2 tbsp drained capers 
• 2 garlic cloves, finely chopped 
• 2 tbsp coarsely chopped fresh continental parsley 
• 1 tsp finely grated lemon rind 
• 1 tbsp white wine vinegar 
• 2 tsp Dijon mustard 
• 1 tsp olive oil 
• Salt & freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. Place the potato mixture, shallot and watercress in a serving bowl. Drizzle with the salsa verde dressing and gently toss to combine. Serve immediately.