Smashed new potato, asparagus & pea salad

By Helen
  • Cook: 30 min
  • Servings: 4


  • 450 g new season potatoes - scrubbed
  • approx. 10 green asparagus cut into 2,5 cm pieces, woody stems discarded
  • 1 tbsp dijon mustard
  • 1 tbsp olive oil
  • 0.5 lemon - juice
  • 1 tbsp caper
  • salt
  • black pepper


Substitute the traditional mayonnaise-based dressing with this zesty lemon, caper and mustard dressing.


Serve warm or cold.

I love the new potato season, and come late spring, I always try to keep a bowl of cooked new potatoes in the fridge for use in different salads.

The Jersey Royal is probably the best-known type of new potato in the UK and the season is well underway. There is something uplifting about seeing the first crops of small, sweet and fresh tubers available in the shops; a real indication that the easy availability of summer’s fresh produce is just around the corner.

The variety used in Jersey – the oddly named International Kidney – is not unique to the island, but only potatoes grown on Jersey may be called Jersey Royals. Known for their thin, papery skins and delicately sweet flavour, they are traditionally fertilized with seaweed. The name and origin of Jersey Royals is protected under the European Union’s PDO scheme. To qualify for PDO status, a food must come from a specific area, place or country and have qualities or properties that are significantly or exclusively determined by the geographical environment, with both production and processing taking place in the same area. There are many more varieties of new or early crop potatoes. One supplier has 32 listed, but the Royal Horticultural Society gives its Award of Garden Merit to just two varieties of early potato – Charlotte and Accent – both are waxy and suitable for salads.

It’s all too easy to rely on the delicious, but high-calorie mayonnaise-based dressings, so I’ve substituted a zesty lemon, caper and mustard dressing in this salad. With the addition of some blanched asparagus and shredded sweet mange tout, or snap peas, this salad counts towards your 5-a-day. It is delicious while still warm, and the flavours will mellow and infuse throughout the potatoes if left in the fridge overnight. Leftovers are perfect for packed lunches.


Simmer the new potatoes in salt water until tender, then drain. While the potatoes are cooking, blanch the asparagus and mange tout in boiling water for a minute, drain and plunge into cold water. Combine the mustard, olive oil, lemon juice and capers in a bowl and mix well. Slice the potatoes, into a serving bowl and give them a good shake to break them up a little. Pour the dressing over the slightly smashed potatoes and toss to coat. Season to taste. Finally add the asparagus and mange tout.


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