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New potato and asparagus salad with dill pesto

New potato and asparagus salad with dill pesto
3.5 2 ratings
Prep. 5 min
Total 40 min
4 portions
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Ingredients

Peeling potatoes
  • new potatoes fitting through hole in mixing bowl lid
    600 g
  • water
    600 g
Dill pesto
  • red onion halved
    50 g
  • Parmesan cheese cut in pieces (2 cm)
    60 g
  • pine nuts
    50 g
  • extra virgin olive oil
    60 g
  • fresh dill leaves, plus extra to garnish
    25 - 30 g
  • pickled capers
    20 g
  • freshly squeezed lemon juice
    10 g
  • Greek yoghurt
    150 g
  • salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
New potato and asparagus salad
  • eggs
    5
  • water
    1300 g
  • green asparagus ends trimmed, cut in half or into thirds
    400 g
  • cucumber (optional) sliced (2 mm)
    150 g
  • pine nuts (optional) toasted, to garnish

Difficulty

easy

Nutrition per 1 portion

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

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