Asparagus, ham hock and potato salad
- May 2019
- Serves 4-6
- Hands-on time 30 min
Roasted new potatoes, asparagus, radishes and ham hock are served in a mustardy yogurt dressing in this healthy springtime salad recipe.
If asparagus isn’t in season, try our ham hock, pea and potato salad.
- 3.4g (0.8g saturated)
- 15.1g (3.3g sugars)
- 500g new potatoes, halved if large
- 1 tbsp olive oil
- 200g radishes, halved if large
- 250g asparagus, trimmed
- About 100g shredded ham hock (from Tesco, Sainsbury’s and Waitrose)
- Fresh mint sprig, leaves picked
For the dressing
- 4 tbsp natural yogurt
- 1-2 tsp English mustard to taste
- Juice 1 lemon
- Heat the oven to 200°C/180°C fan/ gas 6. Toss the potatoes and oil in a large roasting tin and season. Roast for 15 minutes, then gently squash with a potato masher to rough up the edges. Add the radishes, toss to coat in the oil, then return to the oven for 10 minutes until they’re tender and the potatoes are crisp. Set aside to cool (see Make Ahead).
- Bring a pan of lightly salted water to the boil, add 200g asparagus and boil for 2-3 minutes until just al dente (still with some bite). Drain and run under cold water to cool.
- Use a Y-shaped peeler to shave the remaining asparagus spears to ribbons, then put in iced water until ready to serve.
- Mix all the dressing ingredients in a small bowl and season to taste.
- Toss the roast potatoes and radishes with half the dressing, then spoon onto a platter. Top with the ham hock, asparagus spears and ribbons and mint leaves. Drizzle with the remaining dressing to serve.
Cover and chill the potatoes, radishes and dressing for up to 2 days. Bring to room temperature or warm to serve.
A fine sauvignon blanc is spot on with this or, if you prefer a slightly fuller white, make it a chablis from northern Burgundy.
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