New potato and asparagus salad with dill pesto
TM6

New potato and asparagus salad with dill pesto

3.5 (2 ratings)

Ingredients

Peeling potatoes

  • 600 g new potatoes, fitting through hole in mixing bowl lid
  • 600 g water

Dill pesto

  • 50 g red onion, halved
  • 60 g Parmesan cheese, cut in pieces (2 cm)
  • 50 g pine nuts
  • 60 g extra virgin olive oil
  • 25 - 30 g fresh dill leaves, plus extra to garnish
  • 20 g pickled capers
  • 10 g freshly squeezed lemon juice
  • 150 g Greek yoghurt
  • ¼ tsp salt
  • ¼ tsp ground black pepper

New potato and asparagus salad

  • 5 eggs
  • 1300 g water
  • 400 g green asparagus, ends trimmed, cut in half or into thirds
  • 150 g cucumber, sliced (2 mm) (optional)
  • pine nuts, toasted, to garnish (optional)

Nutrition
per 1 portion
Calories
2209.2 kJ / 528 kcal
Protein
22.9 g
Carbohydrates
39.1 g
Fat
32.8 g
Saturated Fat
7.1 g
Fibre
6.4 g
Sodium
595.8 mg

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