Asparagus, new potato and green beans salad recipe

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You'll be well on your way to reaching your five-a-day with this healthy, hearty three veg salad containing ssparagus, new potato and green beans

  • healthy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat19 g27%
Saturated Fat3.5 g18%

You'll be well on your way to reaching your 5-a-day with this healthy, hearty three veg salad. It's got tender asparagus, creamy new potatoes, crunchy green beans and protein rich egg, all on a bed of peppery rocket. You can whip up this salad in just 30 minutes, making it perfect for a filling lunch or light summer dinner.


  • 500g new potatoes
  • 150-200g green beans
  • 100g asparagus tips
  • 4 medium eggs, hard boiled
  • Handful of rocket leaves

For the dressing:

  • 4tbsp virgin olive oil
  • 2tbsp lemon juice
  • 1tbsp wholegrain mustard
  • 1tsp caster sugar
  • 1tbsp freshly chopped parsley
  • Salt and pepper, to season




  1. Place the potatoes in a pan of water and bring to the boil. Simmer for 12 mins. Add the beans to the pan and cook for a further 3 mins, then add the asparagus and cook for another 1-2 mins or until all the vegetables are just tender. Drain and then rinse them under cold water to cool them. When the potatoes are cool enough to handle, scrape off the skins and cut the potatoes in half.
  2. Arrange the potatoes, beans and asparagus on plates, and top with a quartered egg and a few rocket leaves.
  3. Meanwhile, mix together the olive oil, lemon juice, mustard, sugar, parsley and seasoning to make a dressing. Drizzle over the salad and serve.
Top Tip for making Asparagus, new potato and green beans salad

To make this more of a main meal, add some drained canned tuna.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.