Warm Jersey Royals, Spinach and Asparagus Salad
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 500g Jersey Royal Potatoes, gently rubbed to remove flaky skins
- 125g asparagus
- 225g baby spinach
For the dressing
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- 2 tbsp reduced fat crème fraîche
Method
- 1
Bring a large pan of water to the boil. Add the potatoes and cook for 10 minutes. Throw in the asparagus and cook for 3-5 minutes or until the potatoes are tender and the asparagus firm to the bite. Drain the veg and place in a large salad bowl. Add the spinach to wilt and set aside.
- 2
To make the lemon and mustard dressing, whisk together the honey, mustard, lemon juice and crème fraîche. Or, add all the ingredients to a clean jam jar and shake to combine. Season to taste.
- 3
Pour the dressing over the potato salad and toss gently to coat. Serve while still warm for the perfect light lunch.
Warm Jersey Royals, Spinach and Asparagus Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g Jersey Royal Potatoes, gently rubbed to remove flaky skins
- 125g asparagus
- 225g baby spinach
For the dressing
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- 2 tbsp reduced fat crème fraîche
- 1
Bring a large pan of water to the boil. Add the potatoes and cook for 10 minutes. Throw in the asparagus and cook for 3-5 minutes or until the potatoes are tender and the asparagus firm to the bite. Drain the veg and place in a large salad bowl. Add the spinach to wilt and set aside.
- 2
To make the lemon and mustard dressing, whisk together the honey, mustard, lemon juice and crème fraîche. Or, add all the ingredients to a clean jam jar and shake to combine. Season to taste.
- 3
Pour the dressing over the potato salad and toss gently to coat. Serve while still warm for the perfect light lunch.
Warm Jersey Royals, Spinach and Asparagus Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
