Red Potato and Asparagus Salad

This delicious potato salad will make the perfect side at your next BBQ

			  Red Potato and Asparagus Salad

Serves: 6

Cooking time: 25 mins


4 bunches asparagus, trimmed

1 kg red potatoes

1/2 cup pitted green olives

1/2 cup parsley leaves

2 tsp grain mustard

2 Tbsp lemon juice

1/4 cup olive oil

1/2 tsp honey

2 tsp dried oregano

1 tsp lemon zest

Salt and pepper


  1. Place potatoes in a large pot of cold water. Bring to the boil, then cook for approximately 20 minutes, until the tip of a knife easily pierces a potato. Drain and cool slightly.
  2. At the same time, cook asparagus in large pot of boiling salted water for 2 - 3 minutes, until bright green and tender-crisp. Drain and immediately refresh under cold water so the spears don’t continue to cook.
  3. Cut potatoes and asparagus into bite-size pieces. Toss potatoes, asparagus, parsley and green olives together in large bowl.
  4. In a small jar, combine mustard, lemon juice, oil, honey, oregano, lemon zest, and a pinch of salt and pepper. Whisk or shake well, pour over vegetables and gently stir to coat.
  5. Season salad with a bit more salt and pepper if necessary. Serve salad warm or at room temperature.

Soups, Starters & Snacks Mains Salads, Sides & Dressings BBQ & Picnic Meat Poultry Seafood Egg Cheese Vegetables Dairy Free Gluten Free Vegetarian Vegan