New potato salad with griddled asparagus and soft-boiled eggs
- Serves 6
- 5 mins to prepare and 35 mins to cook, plus cooling
- 260 calories/serving
- Healthy
- Vegetarian
- Gluten-free
Ingredients
- 750g new potatoes
- 3 eggs
- 50g pitted green olives, roughly chopped
- 60ml white wine vinegar
- 30ml extra-virgin olive oil
- 2 small shallots, finely chopped
- 1 lemon, zested and juiced
- 125g bunch asparagus, woody ends discarded
- 2 tbsp olive oil
- large handful of fresh parsley, roughly chopped
- large handful fresh dill, roughly chopped
- 284ml tub buttermilk
Directions
- Fill a big pot halfway with cold, salted water and add the potatoes.
- Bring to a boil over medium-high heat, then reduce to low heat and cook for 20 minutes, or until the vegetables are soft.
- Drain the water and set it aside to cool. Cut the potatoes in half.
- Bring a separate pan of water to a boil in the meantime. Simmer for 6 minutes after adding the eggs.
- Remove the eggs from the heat and place them in cool water.
- Remove the shells once they've cooled, half of them, and set them aside.
- Combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest, and juice, and some spice in a large serving bowl.
- Toss to evenly coat. Allow about 20 minutes for the flavors to develop.
- Preheat a griddle pan over high heat in the meantime.
- Season the asparagus with salt and pepper after drizzling it with the oil.
- Cook for 2 minutes, flipping halfway through until blackened.
- Remove from the heat and set aside to cool slightly before cutting into 2.5cm lengths at an angle.
- Toss the asparagus with the potatoes, along with the buttermilk and most of the herbs (reserving a teaspoon for garnish).
- Season with salt and pepper to taste.
- Serve at room temperature with the remaining herbs and eggs on top.
Tip: A dark ring around the egg yolk can be avoided by cooling the boiled eggs in cold water.