The idea of my blog is to learn about Italian cooking by testing recipes I have found from different sources. Yet in real life, I do come up with my own little recipes from time to time too. And since for this blog I have no manager to answer to, I can really post here whatever I like (at least until Cucina Fintastica becomes a supermega success with the amount of sponsors to challenge Jamie Oliver and Nigella Lawson combined). Who knows, you might even like it… At least I quite enjoyed this potato salad tonight!
So today’s dish has very little to do with Italy although a quick Google search tells me that there is a broad range of Italian recipes of potato salads available too. Maybe I will give them a try later. Anyway, I got the inspiration for this dish after buying new potatoes of this season and realising I had some leftover yoghurt and asparagus readily in my fridge. Obviously lemon is the BFF of asparagus but I also liked the creamy yet fresh twist of the yoghurt with it!
Potato Salad with Asparagus and Lemon
800 g potatoes
1 bunch of fresh asparagus
2-3 spring onions
3 dl Greek yoghurt
1 tbsp olive oil
zest of 1 lemon, grated
1 tsp Dijon mustard
1 tsp honey
Clean the potatoes and cook them in salted, boiling water until ready. In another kettle, bring a sufficient amount of water to a boil, add some salt and lemon juice and the asparagus. Cook for a few minutes.
Mix the yoghurt with the lemon zest, a bit of lemon juice, honey, salt, mustard and olive oil. Cut the cooked potatoes and asparagus into chunks and chop the spring onions. Place them into a bowl, pour the yoghurt dressing onto them and mix well. Add fresh mint, salt and pepper to your taste. Serve with e.g. fresh salmon.