Potato and Asparagus Salad with Dill Aioli
42 min·Australian
Potato and Asparagus Salad with Dill Aioli
Ingredients
- 1.5kg desiree potatoes, unpeeled
- 3 tsp red wine vinegar
- 2 bunches asparagus, trimmed
- 1 1/2 tbsp capers, drained
- 1 eschalot, thinly sliced
- 4 hard-boiled eggs, halved
- 1/2 cup aioli
- 2 tsp finely chopped fresh dill
- Extra fresh dill sprigs, to serve
Instructions
3 steps
- 1
Place potatoes in a large saucepan of cold, salted water over high heat. Bring to the boil. Reduce heat to medium. Cook for 30 minutes or until tender. Drain. Set aside until cool enough to handle. Peel and roughly chop. Arrange on large plate. Drizzle with vinegar.
30 min - 2
Meanwhile, cook asparagus in a medium pan of boiling, salted water for 2 minutes or until tender. Drain. Cool in iced water. Drain. Pat with paper towel. Cut into 3cm lengths.
2 min - 3
Arrange asparagus on potatoes. Top with capers, eschalot and egg. Combine aioli and chopped dill in a small bowl. Season with pepper. Dollop dill aioli onto salad. Sprinkle with dill sprigs. Serve.
Progress
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