Potato and asparagus salad with dill aioli
This potato salad gets an extra crunch factor with the addition of asparagus.
1.5kg desiree potatoes, unpeeled
3 teaspoons red wine vinegar
2 bunches asparagus, trimmed
1 1/2 tablespoons capers, drained
1 eschalot, thinly sliced
4 hard-boiled eggs, halved
1/2 cup aioli
2 teaspoons finely chopped fresh dill
Extra fresh dill sprigs, to serve
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.
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.
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.
Note: Make your own cheat’s aioli by adding crushed garlic to whole egg mayonnaise.
Photography by Andrew Young