Potato Salad With
Asparagus, Onion & Chilli

35 minutes
  • 1kg yellow potatoes, skin on
  • 1 bunch asparagus
  • 1 red onion, peeled and cut into wedges
  • 1 handful of baby spinach, washed
  • 3 tbsp butter, melted
  • 1 tsp fresh thyme
  • 1 tbsp lemon
  • 1 small red chilli
  • salt and pepper for seasoning
  1. Place potatoes in cold salted water and bring to the boil. Cook potatoes until tender.
  2. Drain, cool and cut into slices.
  3. Chop the asparagus and chilli (finely).
  4. Heat a skillet, brush it with a little butter and sear the potatoes on each side. Set aside and repeat the process with the asparagus, chilli and then the red onion.
  5. Combine the vegetables and toss through the spinach leaves and thyme. Pour over the butter and the lemon juice.
  6. Season well.
Potato Salad With Asparagus, Red Onion & Chilli Landscape 2
Royal Blue Potatoes Sautéed in Wagyu Fat with Garlic & Rosemary

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