Green Veg and Potato Salad
ready in 1 hr 10 min.
- 3.333 cups waxy potatoes
- 1 ¾ cups green Asparagus (lower third peeled, woody ends cut off)
- 2 cups Snap pea
- 1 shallot (finely chopped)
- 4 tablespoons olive oil
- ⅜ cup hot Beef stock
- 2 tablespoons white wine vinegar
- 1 teaspoon medium Mustard
- 1 tablespoon fresh Chervil (chopped)
- 1 tablespoon fresh parsley (chopped)
Cook the potatoes in boiling salted water for around 25 min.
Blanche the asparagus in boiling water with a pinch of salt for 5 min. Drain and quench.
Blanche the mange tout for 3 minutes. Drain and quench.
To make the dressing, fry the shallot in a pan in 1 tbsp hot oil. Remove from the heat and leave to cool.
Drain the potatoes and slice.
Place the shallot, stock and vinegar in a pot and bring to the boil. Pour the mixture over the potatoes and season with salt and ground black pepper. Leave to steep for around 15 min.
Mix together the mustard, the remaining oil and the herbs and season with salt and ground black pepper.
Cut the asparagus into 3 cm long pieces, cut the mange tout in half and mix into the potatoes along with the herb oil mixture. Arrange in bowl and serve.