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Fresh new potato salad with asparagus, raw ham and parmesan
A warm and indulgent salad made with new potatoes, crunchy green asparagus, dry-cured ham and parmesan shavings, lightly dressed with olive oil. Perfect for sunny summer days, it showcases seasonal produce from the Breton coast and the Mediterranean.
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Critical Success Points
- • Do not burn the potatoes: cook over low heat and monitor regularly.
- • Add the asparagus at the right time (10 min before the end) so they stay crisp.
- • Use unpeeled new potatoes to retain their nutty flavor.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Use a sharp knife and cut on a stable board to avoid cuts.
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