Potato salad with green asparagus with Castello® Greek Style Cheese Cubes

Name: Potato salad with green asparagus with Castello® Greek Style Cheese Cubes
Total time: 1 h
Ingredients: 1 kilo small or medium-sized new potatoes; 1 l water; 1 tsp coarse salt; 200 g Castello® Greek Style Cheese Cubes in Brine 430g; 250 g green asparagus in approx. 4 cm pieces; 1½ tbsp dijon mustard; 1½ tbsp white wine vinegar; ½ dl water; 2 tbsp colza oil; 2 tbsp thyme leaves; ¾ tsp fine salt; freshly ground pepper; 300 g thawed frozen extra-fine peas; 1 finely chopped white onion; 400 g turkey steaks; 200 g baguettes

Cook 1 hr 4 people

Ready to go before you know it – our recipe for Potato salad with green asparagus pairs smooth and savoury in a burst of wholesome contrasts. Glazed in homemade marinade, steak turkey rests atop a salad of fresh greens that soothingly aids in both taste and texture. For days in need of something special.

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ingredients

1 kilo small or medium-sized new potatoes
1 l water
1 tsp coarse salt
200 g Castello® Greek Style Cheese Cubes in Brine 430g
250 g green asparagus in approx. 4 cm pieces

For the marinade:

1½ tbsp dijon mustard
1½ tbsp white wine vinegar
½ dl water
2 tbsp colza oil
2 tbsp thyme leaves
¾ tsp fine salt
freshly ground pepper

300 g thawed frozen extra-fine peas
1 finely chopped white onion

Serve with

400 g turkey steaks
200 g baguettes

preparation

Preparation

1. Scrub the potatoes, cutting the big ones into smaller pieces. Place them in a pot of salted boiling water. Boil, covered, over a low heat for approx. 10 min., or until tender.

2. Drain the Greek style cheese cubes and place in a bowl (save oil for another dinners dressing)

3. Place the asparagus pieces in a bowl and cover them with boiling water from the potatoes.

4. Let the asparagus stand for about 1 min., then drain and rinse in cold water. Meanwhile let the potatoes steam off.

For the marinade:

5. For the marinade: Combine the ingredients in a large bowl.

6. Pour 2 tbsp of the marinade over the greek-style cheese cubes, then cover and refrigerate for about 20 min.

7. Coat the warm potatoes in the rest of the marinade, cover, and refrigerate, as well.

8. Arrange the potatoes, peas and asparagus in layers in a large, flat serving dish.

9. Sprinkle the cheese over the potato salad along with the chopped white onions.

Tips & tricks

Any leftover potato salad makes a lovely packed lunch. Place in a small container and eat on its own or together with a cold, roasted chicken drumstick and some bread. If you like, you can substitute broccoli in small florets for the asparagus, and use cheese in cubes instead of block cheese.