1 kg Jersey Benne Potatoes – washed (Oamaru Organics)
500gm Asparagus – cleaned and trimmed (Palmerston Asparagus)
1 Red Onion – finely sliced
6 Egg Yolks (Agreeable Nature)
1 Tbsp Seeded Mustard
10ml Worcestershire Sauce
30ml Cider Vinegar
500ml Rice Bran Oil
500ml Extra Virgin Olive Oil
1c Fresh Herbs
Salt and Pepper
Cook the potatoes until just tender in plenty of salted boiling water.
Blanch the asparagus in well salted boiling water then refresh.
Cut the cooked and cooled potatoes into bite size pieces.
Mix the warm potatoes carefully in enough herbed mayonnaise to coat.
Assemble the potatoes onto a serving plate.
Scatter over the blanched asparagus and finely sliced red onion.
Drizzle extra herbed mayonnaise over (see recipe below).
Salad can be served warm or cold.
Into a food processor, place the yolks, mustard, worcestershire sauce, and vinegar.
Whiz until frothy.
Slowly drizzle in the oils.
Add in the herbs and whiz again.
Season with salt and pepper.
Recipe from Andrea Reid-Wilson.