Potato Asparagus Egg Salad

Preparation Time : 10 Minutes
Cooking Time : 10 Minutes
Serves : 4-6
Difficulty : Moderate

Potato asparagus and egg salad 1000x600


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


  1. 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.
  2. Blanche asparagus in boiling water for 1 minute. Drain, cool and chop into thirds.
  3. 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.

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