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New Potato & Asparagus Salad with Maille Mustard Dressing

New Potato & Asparagus Salad with Maille Mustard Dressing

Lunch, Main, Main Course, Salad, Vegetables -

A refreshing salad with new potatoes, asparagus, chickpeas, sesame seeds and a Maille honey mustard vinaigrette. The perfect way to a leaner flavoursome salad. 


  • 100 grams asparagus tips
  • 100 grams baby potatoes cut in halves
  • 2 tablespoons mixed sesame seeds
  • 1 tablespoon very finely snipped fresh oregano
  • 50 grams drained chickpeas
  • 4 medium Chioggia beetroot
  • 1 tablespoon pumpkin seeds


For the vinaigrette:



  1. Place the halved baby potatoes in a medium pot with boiling water and boil until you can easily prick with a fork.
  2. Remove the potatoes with a slotted spoon and place in a colander to cool, in the same water place the asparagus for 3 mins, remove and also place in the colander.
  3. Place the Chioggia Beets in the water and boil until you are able to prick them easily with a fork but not too soft. Remove and place in the colander to cool.
  4. Evenly place all boiled vegetables in a shallow bowl and sprinkle with the pumpkin seeds
  5. Place the oil, vinegar and Maille Honey Dijon Mustard in a bowl and whisk thoroughly, or place in a vinaigrette shaker and shake vigorously. Drizzle over the vegetable salad and sprinkle with the sesame seeds.