Vegetarian Cookbook Review: Food by Mary McCartney (plus recipes!)

mary mccartney food potato salad

New Potato and Asparagus Salad with Mustard Dressing

excerpted from Food by Mary McCartney

serves 2


  • 1 pound new potatoes, washed
  • 4 ounces thin asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoons Dijon mustard (wholegrain or smooth)
  • pinch sea salt and freshly ground black pepper, to taste


  • Place the new potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Then reduce the heat to medium so that the potatoes simmer gently for 12-15 minutes, depending on their side. Test them with a fork to make sure they are definitely cooked through. Then drain them and set aside to cool.
  • Simmer the asparagus in boiling water until crisp-tender, about 2-4 minutes, depending on the thickness of the asparagus. Drain, halve crosswise, and cool.
  • To make dressing, mix the olive oil, balsamic vinegar, and Dijon mustard together, and season with a pinch of sea salt and some black pepper.
  • Place the new potatoes and asparagus in a medium salad bowl, pour the dressing over them and gently toss together well. Ready to serve.

Next: Zucchini and Lemon Spaghetti

4 thoughts on “Vegetarian Cookbook Review: Food by Mary McCartney (plus recipes!)”

  1. This book is truly awesome. It is literally packed a lot of delicious recipes that I have not come across. I am sure I can try a lot of new things with it. :)


    1. Enjoy it, Julie! Ever since I got it, I have been pulling it out just to stare at the beautiful food photography. Sometimes even when I don’t have any plans to cook!

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