Potato Salad with Asparagus & Hollandaise
Roast potato salad with asparagus, hollandaise and jammy eggs
This is no ordinary potato salad recipe. First off, it’s a ROAST potato salad (in my books the only truly appropriate way to consume a potato is when it has been roasted). Second, as it contains healthy items like asparagus, jammy soft boiled eggs and hollandaise sauce I think you could justifiably call this a breakfast food.
It could also just as easily be considered a wholesome lunch or a hearty side salad, accompanying some grilled haloumi, a piece of fish or - really - anything else you care to pop in your face hole. It takes all the good elements from potato salads and egg salads, but with heaps more texture and a zingy, garlicky hollandaise dressing on top.
It’s crunchy, it’s crispy and - most of all - it’s versatile. Which means you can eat roast potato salad any time of the day or night. Could you ask for more? Do you need to? I don’t think so. Side note - can we discuss how rudely enticing the concept of a ‘jammy egg’ is? Look at those yolks!
Christmas is (can you - can you - can you believe it!) only 60 days away. If you’re a member of Seed to Supper, your potatoes will be merrily growing right now, plumping up under the ground, reaching maximum deliciousness just in time to be roasted and served up proudly this December while Michael Bublé sings about baubles in the background. If you’re not a member of Seed to Supper - don’t worry. No one needs to know, or will care to enquire once you place these crispy, golden, salted and oh-so-delightful spuds before them!
If you’re looking for something tasty to serve alongside this potato salad, I recommend this Couscous Salad with Pumpkin, Chilli, Brie and Lime, and for dessert try this Five Nut Baklava - it’s vegan, it’s nutty, it’s sweet, it’s damn good!
Potato Salad with Asparagus & Hollandaise
Serves 2
Ingredients
About 16 baby potatoes (skin left on)
2 Tbsp olive oil
6 garlic cloves, chopped roughly into big chunks 1⁄2 tsp salt
About 14 asparagus spears, cut in half
4 eggs
2 Tbsp capers
For the hollandaise sauce
1⁄4 cup of butter
4 egg yolks
Juice of 2 lemons (about 2 Tbsp of juice) 2 Tbsp olive oil
1⁄2 tsp castor sugar
Salt and pepper to taste
Method
Boil the baby potatoes in a pot of water until they are very soft when pierced with a knife (about 15-20 minutes). Drain and allow to cool a little, then place on an oven tray and crush each potato gently with the palm of your hand.
Pour over the 2 Tbsp of olive oil, add the roughly chopped garlic, and sprinkle over the salt. Roast in the oven for 35-45 minutes, until potatoes and garlic are golden and crispy.
Briefly blanch the asparagus spears by submerging them in boiling water for 30 seconds, then immediately refreshing them under cool water. Leave to drain.
Place the 4 eggs in already boiling water for 6 1⁄2 minutes, remove with a slotted spoon and place in a bowl of cold water. Leave for 5-10 minutes, then gently remove the shells from each egg and cut it in half.
To make the hollandaise sauce, melt the butter and allow it to cool slightly, then, using a stick blender, blend the butter, egg yolks, lemon juice, olive oil, castor sugar and salt and pepper until a smooth dressing forms.
Serve the crispy potatoes, asparagus and eggs on a platter with the capers and a drizzle of hollandaise sauce on top.