Baby Potato Asparagus Salad without Mayo
This salad is perfect for Spring! Tender baby potatoes and fresh asapragus in a light and zesty dressing.
Servings: 4
Calories: 184kcal
Ingredients
- 500 g New Potatoes
- 250 g Asparagus
- 100 g Spring Onions scallions
- 4 tablespoon Fresh Parsley finely chopped
- 1 clove garlic optional but yummy!
- 2 tablespoon Capers
- 2 tablespoon Extra Virgin Olive oil
- 30 ml freshly squeezed lemon juice Juice from 1 lemon
- 1 tablespoon Lemon Zest Zest from 1 lemon. Make sure it's unwaxed.
- Salt & Pepper to taste
Instructions
- Simmer the new potatoes whole (with skins on) in boiling water until tender.500 g New Potatoes
- In the meantime, trim the woody ends of the asparagus and chop into bite size pieces (about 3cms)250 g Asparagus
- Steam the asparagus (above the boiling potatoes if you can)
- Drain and refresh the potatoes and asparagus under cold water to stop them boiling and cool them down to room temperature.500 g New Potatoes
- Finely chop the parsley, spring onions and capers and garlic if using..100 g Spring Onions, 4 tbsp Fresh Parsley, 2 tbsp Capers, 2 tbsp Extra Virgin Olive oil , Salt & Pepper to taste, 1 clove garlic
- Zest and Juice the lemon. Mix the zest, lemon juice, olive oil, parsley, spring onion, garlic and capers together and season with walt.1 tbsp Lemon Zest, 30 ml freshly squeezed lemon juice
- Add all the salad ingredients into a bowl and mix gently so the salad is evenly covered in the dressing.
- Taste and add more salt or pepper or lemon juice to taste
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 126mg | Potassium: 757mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1069IU | Vitamin C: 44mg | Calcium: 59mg | Iron: 3mg