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New Potato Salad with Asparagus and Blue Cheese

Layering the potato salad over the asparagus allows it to soak up all the delicious flavours and makes a perfect light lunch or summer supper.

This recipe was created by Luke Willcox - New Product Development team.
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SEASON

Spring/Summer

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COMPLEXITY

Simple

fork

PREPARATION TIME

20 minutes

cooking time

COOKING TIME

5 minutes

dinner

SERVES

Serves 4

Ingredients

  • 250g New/Baby potatoes, boiled and cut into quarters lengthwise
  • 500g asparagus spears
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 250g cherry tomatoes
  • 50g black olives, stoned and halved
  • 2 small shallots, finely chopped
  • 1 tbsp basil, finely chopped
  • 150g crumbly blue cheese, crumbled or cut into 1cm cubes
  • Sea salt and black pepper, to season

Method

1
Clean and trim the asparagus, then add to a pan of boiling salted water. Blanch for 1-3 minutes until tender.
2
Remove the asparagus from the pan and rinse in cold water to prevent further cooking.
3
Mix the lemon juice, olive oil, salt and pepper together for the dressing.
4
In a large bowl, toss together the boiled potatoes, tomatoes, olives, shallots and basil with the dressing.
5
Lay out the asparagus in a serving dish, spoon the potato mix onto the asparagus then top with the blue cheese.

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