Loading...

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

Ingredients

  • 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

Method

  • 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 comments
  1. Proctor

    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. :)

    Proctor

Leave a Reply

Your email address will not be published. Required fields are marked *