New Potato and Asparagus Salad

I found this salad recipe by Jane Akers in 'Country Homes'. I almost always change recipes slightly, make my own variation or take from two different sources that compliment. However, I followed this recipe to a T and I am soo glad I did. It's really superb.

This salad is truly scrumptious and super filling. One can eat it as a meal in itself, served with some French Baguette, or as Jane says you can make more of a main meal of it by adding grilled chicken, steak or crispy bacon pieces.  I served it as a side, accompanied with some grilled seabream!

Serves 4:


300g (10oz) Jersey potatoes or new potatoes
600ml (1 Pint) hot vegetable stock
200g (70oz) Fresh asparagus tips, trimmed
150g (50oz) Fresh or frozen broad beans (I used fresh)
100g (4oz) Goats' Cheese (I always use Capricorn Cheese, pictured below)
Approximately 12 small, fresh mint leaves

For The Dressing:

2 tbspoons Olive oil
4 Spring onions, trimmed and sliced

What to do:

Halve or slice the potatoes, put them in a large pan with the hot stock and let simmer for 9-10 minutes.
Add the asparagus and beans and cook for 3-4 minutes until the potatoes are tender and the stock has reduced to a glaze. Drain the vegetables carefully into a serving bowl.

To make the dressing; warm the olive oil in a small pan, add the spring onions and cook for about 1 minute, until just beginning to wilt.

Pour the warm dressing into the bowl with vegetables and use your hands to coat them in oil. Break off small pieces of the goats' cheese and dot them on the top of the salad along with the mint.

Jane says to serve immediately and I agree, especially for the 'just melting' goats cheese- that part is excitingly delicous!


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