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New potato & asparagus salad – serves 4 (or 6 if used as a side)

It’s finally asparagus season and I can’t get enough of them! With the warmer weather, picnic season has arrived and this dish is always a winner. It’s best prepared a few hours or even the day before so the potatoes can really absorb the dressing. Garnish with a handful of fresh parsley before serving it up. Here's to a long summer and lots of healthy, hearty and wholesome outdoor mealtimes.

What you need:

1.5kg new potatoes – washed but not peeled, slightly bigger ones cut in half

400g asparagus – tough stalks broken off, then cut into chunks of 3-4cm

6 spring onions – finely sliced

2tbsp olive oil

For the dressing:

5tbsp olive oil

5tbsp vegan mayonnaise

5tbsp lukewarm water

Juice of a small lemon

½ tsp garlic granules

2 tsp mustard or ½ tsp mustard powder

Salt and pepper to taste


Handful of flat leaf parsley – washed and roughly chopped

How you do it:

Bring a large pan of lightly salted water to the boil.

Add the potatoes, reduce the heat and cover with a lid.

Simmer for approx. 20-25mins or until the potatoes are soft (there should be no resistance when you insert a knife).

Meanwhile heat 2tbsp of olive oil in a frying pan before adding the asparagus chunks.

Fry on high heat for a few minutes stirring frequently before turning the heat down.

Don’t forget to check on the potatoes, once they are soft drain well and leave to cool down.

Once the asparagus are beginning to soften (after about 15mins) add the spring onions and fry for a few more minutes.

Turn off the hob and leave the asparagus to cool down as well.

Mix all the ingredients for the dressing until you have a smooth, thick liquid without any lumps (it will separate a little because of the lemon juice which is perfectly normal).

Cut the potatoes in thick slices (no thinner than 1cm).

In a large bowl gently mix the potato slices and the asparagus chunks, slowly pouring the dressing in as you go, taste and add a little more salt if necessary.

Cover and put aside until it’s picnic time, if you prepare it the day before it’s best kept in the fridge.

Give everything another gentle stir just before serving it up, scatter the parsley on top and enjoy.


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