Fresh new potato salad with asparagus, raw ham and parmesan

Ingredients

• 1 kg New potatoes (early harvest) (About 10 small potatoes, skin left on)
• 200 g Green asparagus (Hard ends removed, peeled lightly if needed)
• 100 g Dry-cured ham (Parma ham or raw ham) (Cut into thin slices)
• 50 g Parmesan shavings (Grated or shaved)
• 30 ml Extra virgin olive oil (About 2 to 3 tablespoons)
• to taste Salt (Optional)
• to taste Freshly ground black pepper (Optional)

Instructions

1. Prepare the potatoes

   Wash the potatoes under cold water, gently scrub to remove dirt. Cut them in half or quarters depending on size to obtain “potato” shaped pieces.

   Time: PT5M

2. Prepare the asparagus

   Lightly peel the tough ends of the asparagus, cut off the fibrous base and, if desired, lightly peel the lower part with a vegetable peeler.

   Time: PT3M

3. Sauté the potatoes

   Pour 2 tablespoons of olive oil into the sauté pan, heat over medium‑low heat (about 150‑160°C). Add the potato pieces, coat with oil and cook for 20 minutes, stirring occasionally, until golden and tender.

   Time: PT20M

   Temperature: 150-160°C

4. Add the asparagus

   When the potatoes have about 10 minutes left, stir in the cut asparagus. Continue cooking, stirring gently, until the asparagus is tender yet still crisp.

   Time: PT10M

   Temperature: 150-160°C

5. Plate the salad

   Divide the sautéed vegetables among shallow plates. Top with slices of dry-cured ham, sprinkle with parmesan shavings and drizzle with an extra splash of olive oil. Salt and pepper to taste.

   Time: PT5M

Nutrition Facts

Calories

310

Protein

12 g

Carbohydrates

30 g

Fat

14 g

Fiber

4 g

Ingredient Substitutions

• Instead of New potatoes (early harvest): New potatoes from another region
• Instead of Green asparagus: White asparagus, Green beans
• Instead of Dry-cured ham (Parma ham or raw ham): Prosciutto, Serrano ham
• Instead of Parmesan shavings: Pecorino, Grana Padano
• Instead of Extra virgin olive oil: Canola oil, Clarified butter
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Sauté pan (heavy‑bottomed skillet)
• Chef's knife
• Cutting board
• Parmesan grater or microplane (optional)
• Wooden or silicone spatula
• Shallow serving plate (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Lightly sprinkle lemon zest to enhance freshness.
• Replace olive oil with browned butter for an even richer flavor.
• Use fresh herbs (chives or parsley) for the finishing touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days. Reheat gently before serving.

Freezer: Not recommended, the texture of potatoes and asparagus deteriorates.

Room temperature: Can stay at room temperature up to 2 hours, then refrigerate.

Make-Ahead Tips

• Cook the potatoes ahead of time and reheat quickly in the pan before adding the asparagus.
• The ham and parmesan can be prepared the day before and stored separately.