Tomato Potato and Asparagus Salad

Recipe: Tomato, potato and asparagus salad

3 minutes to read

Recipe by, a not-for-profit organization


Difficulty: Easy

Ready In: 25 Minutes

Serves: 4



  • 2 bunches asparagus
  • 400g boiling or new potatoes, washed and cooked
  • 4-5 small tomatoes, sliced into chunks


  • ¼ cup lemon juice or cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp sugar
  • 1-2 cloves garlic, finely chopped
  • 2 Tbsp finely chopped parsley


Prepare Ingredients:

  1. Cut asparagus stems in thirds.
  2. Cook in boiling water for 3-4 minutes.
  3. Drain and cool under cold running water. Pat dry.
  4. Cut warm potatoes into halves or quarters.
  5. Place potatoes, asparagus and tomatoes on a serving platter.
  6. Mix lemon juice, oil, sugar, garlic and parsley together and pour over the salad.

To boil potatoes:

  1. Place potatoes in a saucepan and add sufficient cold water to just cover.
  2. Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
  3. Cook until tender (15-20 minutes) when tested with a skewer or tip of a knife.
  4. Add extra boiling water if necessary. Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Nutrition Information Panel

Per Serving [4 Serves]
Total fat
– sugars
Protein 5.55g

Asparagus is known to contain vitamin B1, also known as thiamine. Vitamin B1 is an essential nutrient that helps with cell function, growth and development. For more information see Vitamin B1 (Thiamine)

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