Potato Asparagus Egg Salad
Ingredients
- 1kg small red potatoes, washed
- 2 bunches asparagus
- 6 large eggs, hard boiled and quartered
- 3 spring onions, chopped
- 1 cup green peas
- 100g baby spinach
- ½ cup Praise Whole Egg Mayonnaise
- 1 tsp Red Wine Vinegar
- 1 tsp whole grain mustard
How to make it
- Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 12 minutes or until tender (test with a skewer). Drain, cool and cut in half.
- Blanche asparagus in boiling water for 1 minute. Drain, cool and chop into thirds.
- In a large bowl, combine the mayonnaise, red wine vinegar and mustard and season to taste. Stir through potatoes, asparagus, spring onions, peas and baby spinach. Lastly add eggs and toss gently.
