Warm New Potato Salad - New Zealand

1. 1

   Cover the potatoes with salted water and simmer until tender.

2. 2

   Put the eggs in another saucepan and simmer for 8 minutes.

3. 3

   Snap the stalky ends from the asparagus and cook the spears in salted water for 4 - 5 minutes.

4. 4

   Cut the mint into thin slices.

5. 5

   Make a dressing by combining the orange juice and zest with the oil and salt and pepper.

6. 6

   Gently combine the warm potatoes, shelled and halved boiled eggs and asparagus, with the dressing on a nice serving plate.

7. 7

   Scatter over the mint and serve as an entree or light lunch dish with some fresh wholemeal bread.

8. 8

   (If you want to make this very luxurious you could add some slices of smoked salmon).

* Per serving · 4 servings · Values may vary.

No additional tips available.