New potato salad with asparagus and egg


Perfect for spring when these veg are at their best. You cant beat this classic flavour combo. An oldy but a goody.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4-6


  • 500g new potatoes
  • 2 bunches asparagus, blanched and cut into quarters
  • 4 boiled eggs, quartered
  • 1 small red onion, finely diced
  • 1 t capers, finely chopped
  • 1/2C extra virgin olive oil
  • 1/4C lemon juice
  • 1 t sea salt

1. Cut potatoes down to suitable bit sized pieces. Simmer in boiling salted water 15-20 mins until just tender. Drain & refresh. 2. Place all ingredients for vinaigrette in small jar and shake well. 3. Layer potatoes, asparagus spears, and egg in serving bowl and dress.