Potato & Asparagus Salad With Salsa Verde Dressing Recipe

Ingredients For Potato & Asparagus Salad With Salsa Verde Dressing Recipe

• 12 Kipfler potatoes, washed, thickly sliced diagonally
• 1 bunch Asparagus, woody ends trimmed, cut into 5cm lengths
• 100 gram Green beans, topped, halved diagonally
• 100 gram Snow peas, trimmed
• 4 Green shallots, ends trimmed, thinly sliced diagonally
• 0.5 bunch Watercress, sprigs picked, washed, dried
• 4 Anchovy fillets, coarsely chopped
• 2 tablespoon Drained Capers
• 2 Garlic Cloves, Finely Chopped
• 2 tablespoon Coarsely chopped fresh continental parsley
• 1 teaspoon Finely grated lemon rind
• 1 tablespoon White wine vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon Olive oil