Zesty Mayo New Potato Egg Salad

Potato Egg Asparagus Salad

This fresh take on potato salad has been gracing our dinner table all summer. We love to use Lucy’s Zesty Mayo (lemon & caper) Dressing as a lighter alternative to mayonnaise and add plenty of fresh herbs and lemon zest for extra brightness. Swap out the asparagus for French beans, depending on the season.

Serves 2 (as a side or light lunch)


Lucy’s Zesty Mayo Dressing
250g new potatoes
1 bundle of asparagus OR 100g green beans
2-3 eggs, hard-boiled
small handful of fresh dill, parsley or chives (or a mixture), roughly chopped
zest of 1/2 lemon
salt and pepper, to taste


  1. Bring a pan of salted water to boil, add the new potatoes and cook for approx 10 minutes or until fork tender.2
  2. Add the asparagus or green beans, when the potatoes are nearly cooked and boil for approx 4 minutes, or until bright green but still slightly crisp.
  3. Drain the vegetables and plunge into a bowl of ice cold water to halt cooking and retain colour.
  4. Once cool, halve or quarter the potatoes (depending on size) and chop the beans/asparagus into bite-size pieces.
  5. Add to a bowl, pour over a generous amount of Lucy’s Zesty Mayo dressing and toss well.
  6. Add fresh herbs, lemon zest and seasoning to taste. Toss again.
  7. Finally, slice the boiled eggs into quarters and fold in.
  8. Enjoy!


2017-12-06T11:39:23+00:00 Zesty Mayo Recipes|0 Comments
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