Monday, 16 June 2008

Potato & Asparagus Salad

If you like, keep the asparagus tips out of the salad and sprinkle them over the top to garnish; it will give the salad a bit more colour.

4 servings
30 minutes - 20 minutes prep time

Potato and Asparagus Salad900 grams (2 pounds) potatoes
450 grams (1 pound) asparagus
1/4 cup minced chives
OR 2 green onions, minced
1/3 cup mayonnaise (light is fine)
1/3 cup butter milk or thin yogurt
50 to 100 grams (2 or 3 ounces) crumbled blue cheese
salt & pepper

Wash the potatoes, and trim them, and cut them into bite-sized cubes. Put them in a pot with water to cover, and boil them until tender, about 20 minutes.

Meanwhile, wash and trim the asparagus, and boil or steam it until tender, about 5 minutes. Plunge it into cold water to stop it cooking any further once done, and cut it into bite sized pieces.

Clean and mince the chives or green onions.

Mix the chives with the mayonnaise, buttermilk, crumbled blue cheese and season with salt and pepper to taste. Not too much salt; blue cheese is quite salty.

Toss the potatoes and asparagus into the dressing. Serve chilled.






Last year on this date it was potato salad too: Radish & Potato Salad. On the 17th, it was Early Summer Vegetable Medley, Balsamic Strawberries & Lime-Minted Cucumbers with Cottage Cheese, and Coconut Macaroons with Preserved Ginger.

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