Recipe courtesy of Frances Bissell
Show: Cooking Live
Episode: High Tea
Save Recipe Print



Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.

Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.


New Potato Salad

Recipe courtesy of Ina Garten

New Potato Salad

Recipe courtesy of Loretta Barret Oden

Anniversary Asparagus Potato Salad

Recipe courtesy of Robert Irvine

Smoked Salmon "Tartare" on New Potato Slices

Recipe courtesy of Gourmet Magazine

New Potato and Green Been Salad

Recipe courtesy of Paula Deen

Potato Salad "New Jersey" Style

Recipe courtesy of Wolfgang Puck

Lighter Smoky New Potato Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories