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New Potato and Asparagus Salad with Mustard Dressing

Mary McCartney
  • Serves: 2
  • Preparation: 5
  • Cooking: 10
  • Ready: 15

This simple salad is from Mary McCartney’s cookbook ‘Food’.


For the salad

  • 500 g new potatoes, washed
  • 125 g fine asparagus, trimmed

For the dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard (wholegrain or fine grain)
  • pinch sea salt and freshly ground black pepper


Place the new potatoes in a medium to large saucepan, cover with water and bring to the boil over a high heat. Then reduce the heat to medium so that the potatoes simmer gently for 12–15 minutes, depending on their size. Test them with a fork to ensure they are definitely cooked through. Then drain them of all water and set aside to cool.

Simmer the asparagus in boiling water until just cooked, which should be about 2–4 minutes depending on the thickness of the asparagus. Drain and cut in half. Leave to cool.

To make the dressing, mix together the olive oil, balsamic vinegar and Dijon mustard, and season with a pinch of sea salt and some black pepper to taste.

Place the new potatoes and asparagus in a medium salad bowl, pour the dressing over and gently mix together well. Ready to serve.

Additonal notes

This recipe comes from Mary McCartney’s cookbook, Food, published in 2012 by Random House. The recipe can be found on page 104.

Image copyright Mary McCartney.

Watch Mary talking about Food here.

“This salad works really well served with quiche. But it also makes a great addition to a summer barbecue or picnic. I love to make it when asparagus is in season in the early summer months.”

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