Alentejo-style Potato Salad

Serves: 02 Prep Time: 30min. Difficulty:Easy


  • 500g small new potatoes
  • 1 medium-sized onion
  • 15g parsley
  • 100g asparagus
  • 2 eggs
  • Extra virgin olive oil


  1. In a saucepan of boiling water, add the unpeeled small new potatoes, the eggs in their shell and the asparagus in halves. Let it cook.
  2. Meanwhile cut an onion into fine slices, chop the coriander and chives and set them aside.
  3. When the ingredients are cooked, peel the potatoes and cut them into halves. Peel the boiled eggs and cut them and the asparagus into small pieces.
  4. Mix all the ingredients together in a deep-bottomed dish and season with a drizzle of olive oil.

Suggestion: At the end, add samphire to give a salty natural flavour to the dish.