Chargrilled Potato, Asparagus & Snow Pea Salad
Source: Coles Magazine
Serves: 8 - Prep 15 mins - Cooking 15 mins
Ingredients:
1 kg baby washed potatoes, unpeeled, cut into 1cm-thick slices
2 tbsp olive oil
2 bunches asparagus, trimmed
200 g snow peas, trimmed
1/2 cup (150g) whole-egg mayonnaise
2 tbsp white wine vinegar
1 tbsp Coles Brand Wholegrain Mustard
1 tbsp horseradish cream
1/2 cup chives, finely chopped
Source: Coles Magazine
Serves: 8 - Prep 15 mins - Cooking 15 mins
Ingredients:
1 kg baby washed potatoes, unpeeled, cut into 1cm-thick slices
2 tbsp olive oil
2 bunches asparagus, trimmed
200 g snow peas, trimmed
1/2 cup (150g) whole-egg mayonnaise
2 tbsp white wine vinegar
1 tbsp Coles Brand Wholegrain Mustard
1 tbsp horseradish cream
1/2 cup chives, finely chopped
- Preheat a barbecue or chargrill on medium-high. Cook the potato in a large saucepan of boiling water for 5 minutes or until almost tender. Drain well. Combine the potato and 1 1/2 tablespoons of the oil in a large bowl. Season with salt and pepper. Cook the potato on the preheated grill for 2 minutes each side or until tender. Transfer to a platter.
- Brush the asparagus and snow peas with the remaining oil. Cook the asparagus and snow peas on the chargrill for 1-2 minutes each side or until just tender. Set aside to cool.
- Combine the mayonnaise, vinegar, mustard, horseradish cream and half the chives in a small bowl. Taste and season with salt and pepper.
- Arrange asparagus and snow peas on a platter with the potato. Drizzle with dressing and sprinkle with remaining chives.