New potato salad with griddled asparagus and soft-boiled eggs

spring salad Sep 8, 2021

  • Serves 6
  • 5 mins to prepare and 35 mins to cook, plus cooling
  • 260 calories/serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 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


  1. Fill a big pot halfway with cold, salted water and add the potatoes.
  2. Bring to a boil over medium-high heat, then reduce to low heat and cook for 20 minutes, or until the vegetables are soft.
  3. Drain the water and set it aside to cool. Cut the potatoes in half.
  4. Bring a separate pan of water to a boil in the meantime. Simmer for 6 minutes after adding the eggs.
  5. Remove the eggs from the heat and place them in cool water.
  6. Remove the shells once they've cooled, half of them, and set them aside.
  7. Combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest, and juice, and some spice in a large serving bowl.
  8. Toss to evenly coat. Allow about 20 minutes for the flavors to develop.
  9. Preheat a griddle pan over high heat in the meantime.
  10. Season the asparagus with salt and pepper after drizzling it with the oil.
  11. Cook for 2 minutes, flipping halfway through until blackened.
  12. Remove from the heat and set aside to cool slightly before cutting into 2.5cm lengths at an angle.
  13. Toss the asparagus with the potatoes, along with the buttermilk and most of the herbs (reserving a teaspoon for garnish).
  14. Season with salt and pepper to taste.
  15. 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.


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