Showcasing the Mediterranean diet and Asian diet  
 

 

Provencal Potato and Asparagus Salad

Share:

 


Provencal Potato and Asparagus Salad
A robust potato salad with steamed asparagus and a Dijon mustard, olive oil dressing.

2 lbs (1kg) potatoes—peeled and cut into bite-size cubes
10 asparagus spears—ends trimmed and cut into pieces
16 thinly sliced red onion half-rings
2 tablespoons finely chopped flat-leaf parsley
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
½ clove garlic—minced (crushed)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
pinch superfine (caster) sugar


STEAM or boil the potatoes until tender (around 8-10 minutes), adding the asparagus pieces for the last 5 minutes of cooking. PLACE the oil, vinegar, mustard, garlic, salt, pepper and sugar in a jar with a screw top lid and shake until well combined. PLACE the warm potato, asparagus, red onion and parsley in a serving bowl, drizzle the dressing over the salad and toss gently to combine well. Serve as a warm or cold salad.



  Greek-Style Potato Salad. Chunks of tender potato are tossed with scallions, capers, olives, feta cheese and fresh dill, then coated in a yogurt and lemon dressing to create a mouthwatering potato salad with the classic flavors of Greece.


  Salade Niçoise. A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.


  Asparagus with Garlic and Toasted Almonds. Fresh asparagus spears are sautéed in olive oil, seasoned with white wine, garlic, sea salt and freshly ground pepper, then scattered with freshly toasted flaked almonds.

Printer-friendly version

Bookmark and Share

© 2017 MEDITERRASIAN.COM