• 10
  • Serves

Potato, Asparagus & Egg Salad

Asparagus spears and quartered eggs add some extra flavour to this creamy potato salad made with our whole egg mayo


Praise Tip: You can use chat potatoes, or any small potato suitable for boiling in place of Pontiac potatoes.

What You'll Need

  • 1 kg small red Pontiac potatoes, washed
  • 2 bunches asparagus
  • 6 large eggs, hard boiled and quartered
  • 3 spring onions, chopped
  • 1 cup green peas
  • 100g baby spinach
  • ½ cup Praise Whole Egg Mayonnaise
  • 1 tsp Cornwells Red Wine Vinegar
  • 1 tsp whole grain mustard

What to Do

  1. Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 12 minutes or until tender (test with a skewer). Drain, cool and cut in half.
  2. Blanche asparagus in boiling water for 1 minute. Drain, cool and chop into thirds.
  3. In a large bowl, combine the mayonnaise, red wine vinegar and mustard and season to taste. Stir through potatoes, asparagus, spring onions, peas and baby spinach. Lastly add eggs and toss gently.