Asparagus, Egg and Potato Salad Recipe with Tarragon Vinaigrette

30 minutes


Asparagus salad

  • 10 asparagus spears, blanched and sliced into 3cm pieces
  • 4 new potatoes, boiled until tender
  • 2 carrots, julienned
  • 2 tomatoes, sliced into wedges
  • lettuce
  • 2 eggs, boiled to your liking
  • salt
  • black pepper
  • lemon, to serve

Tarragon vinaigrette

  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of white wine vinegar
  • 1 tsp fresh tarragon, chopped
  • 1 tsp lemon juice
  • 1 tsp honey
  • salt
  • black pepper


Make the tarragon vinaigrette by whisking together all of the ingredients in a bowl (this makes more than you’ll need so store the rest for future salads)
Combine the asparagus, potatoes, carrots, tomato and lettuce leaves in a bowl. Toss with ~1 tbsp of tarragon vinaigrette, plus a pinch of salt and a good grind of pepper
Serve garnished with the boiled egg and a lemon wedge (in case it needs a little extra zing)