New Potato Salad and Soft Boiled Eggs Recipe

new potato salad

With added asparagus, soft boiled eggs and a creamy, zesty buttermilk, parsley and dill dressing, this is not your average potato salad. 

Prep time: 30 minutes

Cook time: 10 minutes

Servings: 4 people

Preparation

  1. Put the potatoes in a large pan and cover with cold, salted water.
  2. Bring to the boil over medium-high heat, then turn the heat down and simmer for 20 minutes, or until tender.
  3. Drain and set aside to cool. Halve the potatoes. 
  4. Meanwhile, bring a separate pan of water to the boil.
  5. Add the eggs and simmer for 6 minutes.
  6. Remove from the heat and run the eggs under cold water.
  7. When cool, remove the shells, halve, then set aside.
  8. In a large serving bowl, combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest and juice, and some seasoning.
  9. Toss to coat. Set aside for 20 minutes to allow the favours to develop. 
  10. Meanwhile, preheat a griddle pan over a high heat. Drizzle the asparagus with the oil and season well.
  11. Cook for 2 minutes, turning, until charred.
  12. Remove from the heat and leave to cool a little, then cut at an angle into 2.5cm (1in) lengths.
  13. Add the asparagus to the potatoes, along with most of the herbs (reserving a spoonful to garnish) and the buttermilk; gently toss to combine.
  14. Season to taste.
  15. Serve at room temperature, topped with the eggs and the remaining herbs.

Tip: Cooling the boiled eggs under cold water will prevent a dark ring forming around the egg yolk. 

 

Ingredients

Shop ingredients

Ingredients

Shop ingredients Shop ingredients

Preparation

  1. Put the potatoes in a large pan and cover with cold, salted water.
  2. Bring to the boil over medium-high heat, then turn the heat down and simmer for 20 minutes, or until tender.
  3. Drain and set aside to cool. Halve the potatoes. 
  4. Meanwhile, bring a separate pan of water to the boil.
  5. Add the eggs and simmer for 6 minutes.
  6. Remove from the heat and run the eggs under cold water.
  7. When cool, remove the shells, halve, then set aside.
  8. In a large serving bowl, combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest and juice, and some seasoning.
  9. Toss to coat. Set aside for 20 minutes to allow the favours to develop. 
  10. Meanwhile, preheat a griddle pan over a high heat. Drizzle the asparagus with the oil and season well.
  11. Cook for 2 minutes, turning, until charred.
  12. Remove from the heat and leave to cool a little, then cut at an angle into 2.5cm (1in) lengths.
  13. Add the asparagus to the potatoes, along with most of the herbs (reserving a spoonful to garnish) and the buttermilk; gently toss to combine.
  14. Season to taste.
  15. Serve at room temperature, topped with the eggs and the remaining herbs.

Tip: Cooling the boiled eggs under cold water will prevent a dark ring forming around the egg yolk.