Spring Potato Salad with Asparagus and Fennel

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SERVES:

Prep Time:

10 minutes

Cook Time:

40 minutes - 1 hour

Make the most of fresh spring greens with this easy Potato Salad with Asparagus and Fennel recipe.

This loaded potato salad is packed with crispy roast potatoes, fennel for crunch and vibrant asparagus (simply because...we're obsessed!) all tossed in a zesty mustard-lemon dressing. It's the perfect mix of crispy, crunchy and fresh.

It's a satisfying salad sure to go down a treat alongside your favourite protein, or even on its own as a light meal. This salad is best served warm, so if preparing in advance, you can make the dressing and slice the asparagus and fennel ahead of time and then freshly roast the potatoes before serving.

Bring on the warmer weather BBQs and impress your 'spuds' with this easy, vegetarian potato salad.

_INGREDIENTS:

500g starchy potatoes (about 5-6 medium-sized) - we’ve used Agria
Olive oil
Salt and pepper
1 bunch asparagus
½ fennel bulb (Approx 150g)

DRESSING:

1 Tbsp wholegrain mustard
60g mayonnaise
Juice of ½ large lemon

_{INSTRUCTIONS:}

Preheat the oven to 200°C.
Boil the potatoes until fork-tender, about 12 minutes (cooking time will vary based on size of potatoes). Drain and dry.
Place the potatoes on a lined baking tray. Use the bottom of a mug or heavy pan to crush them slightly. Brush with olive oil, season with salt and pepper, and roast until golden and crispy.(Or you can use the air fryer: Cook at 200°C for 20-25 minutes)
While the potatoes cook, prepare the asparagus by trimming the woody ends and slicing thinly on the diagonal. Thinly slice the fennel.
Make the dressing by mixing the mayonnaise, lemon juice, and wholegrain mustard in a small bowl.
To assemble the salad, toss the sliced asparagus and fennel in the dressing, coating evenly.
Once the potatoes are done, gently mix them into the salad.
Season with salt and pepper to taste, and serve. Best served warm.

wonkybox

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