Take your veggie game to the next level with this Chargrilled potato, asparagus and snow pea salad recipe. It’s a refreshing side dish packed with bold flavour and freshness.
Serves88
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1kg baby washed potatoes, unpeeled, cut into 1cm-thick slices
2 tbs olive oil
2 bunches asparagus, trimmed
200g snow peas, trimmed
1/2 cup (150g) whole-egg mayonnaise
2 tbs white wine vinegar
1 tbs Coles Brand Wholegrain Mustard
1 tbs horseradish cream
1/2 cup finely chopped chives
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Method
Step 1
Preheat a barbecue or chargrill on medium-high. Cook the potato in a large saucepan of boiling water for 5 mins or until almost tender. Drain well. Combine the potato and 1½ tbs oil in a large bowl. Season with salt and pepper. Cook the potato on the preheated grill for 2 mins each side or until tender. Transfer to a platter.
Step 2
Brush the asparagus and snow peas with the remaining oil. Cook the asparagus and snow peas on the chargrill for 1-2 mins each side or until just tender. Set aside to cool.
Step 3
Combine the mayonnaise, vinegar, mustard, horseradish cream and half the chives in a small bowl. Taste and season with salt and pepper.
Step 4
Arrange asparagus and snow peas on a platter with the potato. Drizzle with dressing and sprinkle with remaining chives.
1kg baby washed potatoes, unpeeled, cut into 1cm-thick slices
2 tbs olive oil
2 bunches asparagus, trimmed
200g snow peas, trimmed
1/2 cup (150g) whole-egg mayonnaise
2 tbs white wine vinegar
1 tbs Coles Brand Wholegrain Mustard
1 tbs horseradish cream
1/2 cup finely chopped chives
Description
Take your veggie game to the next level with this Chargrilled potato, asparagus and snow pea salad recipe. It’s a refreshing side dish packed with bold flavour and freshness.
Method
Step 1
Preheat a barbecue or chargrill on medium-high. Cook the potato in a large saucepan of boiling water for 5 mins or until almost tender. Drain well. Combine the potato and 1½ tbs oil in a large bowl. Season with salt and pepper. Cook the potato on the preheated grill for 2 mins each side or until tender. Transfer to a platter.
Step 2
Brush the asparagus and snow peas with the remaining oil. Cook the asparagus and snow peas on the chargrill for 1-2 mins each side or until just tender. Set aside to cool.
Step 3
Combine the mayonnaise, vinegar, mustard, horseradish cream and half the chives in a small bowl. Taste and season with salt and pepper.
Step 4
Arrange asparagus and snow peas on a platter with the potato. Drizzle with dressing and sprinkle with remaining chives.
