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Warm Potato Salad with Spinach Asparagus and Gremolata Dressing

To serve two you will need:
Olive oil
350g British Gem New Potatoes - cooked, sliced and well drained
about 8-10 asparagus tips
145g baby plum tomatoes - halved
a handful of washed and ready to eat spinach
sea salt and black pepper to season

Method:
Heat the olive oil in a large frying pan and add the asparagus.  Cook while stirring for a minutes or two before adding in the potatoes.

Now add the tomatoes and season with a little salt and pepper.

Once everything is nicely cooked add the spinach and cover.  Cook for a minute or so and then gently stir in the gremolata and serve straight away.

For the Gremolata:
Chopped fresh flat leaf parsley - enough to make 3 tablespoons
1 fat clove of garlic - finely chopped
zest of 1 lemon
sea salt and freshly ground black pepper - to taste
Mix together in a bowl just before serving.
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