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Potato and asparagus salad

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Ingredients for 4 servings:

  • 380 g potatoes, cooked, sliced
  • 400 g asparagus, cooked in pieces, drained
  • 3 spring onions
  • ½ red bell pepper(s)
  • 1 tsp salt
  • 1 pinch of pepper
  • 1 dashes sweetener
  • 1 tbsp mayonnaise, chili
  • 1 tbsp vinegar essence, light
  • e.g. stock from cooking asparagus
  • 1 tsp oil (walnut oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-suitable (total 9PPs.)

Slice the spring onions into rings and finely chop the bell pepper. Mix together the salt, pepper, sweetener, chili mayo, vinegar essence, asparagus stock, and oil. Carefully fold in the potatoes and asparagus.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato and asparagus salad

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