Asparagus and Goat's Cheese Potato Salad

00:35:00

The slightly crispy potatoes are coated in creamy soft goat’s cheese (this is a mayonnaise-free potato salad!), and asparagus, sun-dried tomatoes, and basil pesto make the whole thing taste irresistably decadent.

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Ingredients
- Serves 2 +
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150 gram Asparagus , cut into 1 inch pieces
1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
3 sliced Scallion
2 teaspoon Basil Pesto
75 gram crumbled Goat Cheese
Directions HIDE IMAGES
STEP 1
Boil the New Potato (400 gram) until just tender, adding the Asparagus (150 gram) for the last minute of cooking (don’t overcook!). When just tender, drain.
STEP 2
Heat the Unsalted Butter (1 tablespoon) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.
STEP 3
Add the Garlic (3 clove) and Scallion (3) into the pan. Season well with salt and pepper to taste, and cook for another 5 minutes.
STEP 4
Add the Sun-Dried Tomatoes (3), Olive Oil (1 tablespoon), the Basil Pesto (2 teaspoon), Goat Cheese (75 gram) and stir well until cheese has melted.
STEP 5
Serve warm and enjoy!
Share Your Tips
Kathryn Lee
The goat cheese added a nice kick. I like it a lot.
Ken Richards
This is really good. I've been these twice already and I'm making it again for a potluck.
Javier Ortega
I'm addicted. We make this every week now! Great recipe
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