New Potato Salad with Asparagus & Broad Beans (or Peas)
Potato salad can be executed in a number of ways. I find waxy new potatoes fare well with a creamy coating, while older floury potatoes such as Agria, are best dressed with a sharp vinegar dressing. Of course, this will be a matter of personal taste. Either way, there is one ingredient that is a must in potato salad, sliced gherkins (pickled cucumbers), plus a splash of their pickling juice is the secret ingredient here.
Ingredients
- about 800g new potatoes
- sprig of fresh mint
- 1 tsp salt
- ½ bunch (about 120g) asparagus, cut into 3cm lengths
- ¾ cup broad beans or peas (can be frozen)
- 3 tbsp mayonnaise
- 2 tbsp plain yoghurt
- 1 tbsp gherkin pickling liquid
- 1 heaped tsp Dijon mustard
- squeeze of lemon juice
- cracked pepper
- ½ telegraph cucumber, quartered and sliced
- 5-6 gherkins (pickled cucumbers), sliced
- handful fresh herbs, chopped - dill, parsley and/or mint
Instructions
- Scrub the potatoes (no need to peel) and cut into bite-sized pieces. Place into a large saucepan and cover with boiling water (see note below). Add the mint and salt, cover, and bring to a boil. Cook for about 20 minutes until the potatoes are tender. Drain in a colander and leave to cool - I set the colander over the saucepan the potatoes were cooked in and cover with the lid so the potatoes can cool without drying out.
- Blanch the asparagus and beans (or peas) in a saucepan of boiling water for 3-4 minutes until vibrantly green. Drain in a sieve and refresh in cold water. Slip off the tougher broad bean skins and discard.
- In a salad bowl combine the mayonnaise, yoghurt, pickling liquid, mustard and lemon juice. Season to taste with salt and cracked pepper, adding extra lemon juice or mustard if needed. The dressing should have a good hit of flavour.
- Add the cooled potatoes (a little warm is okay), cooked greens, cucumber, gherkins and chopped herbs. Toss to combine and evenly coat in the dressing. This salad can be made ahead of time to take to a barbecue or summer potluck. Cover and chill until ready to serve.
Notes
*Here's a tip that might be useful. New potatoes are best cooked starting from boiling water, while older potatoes from cold water. To remember this, I use the rhyme, ‘old = cold’ — cook older potatoes in cold water, therefore begin new potatoes in boiling water.