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Fresh new potato salad with asparagus, raw ham and parmesan

Recipe by Dad in the Kitchen

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.

EasyFrenchServes 4

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Source Video
8m
Prep
35m
Cook
10m
Cleanup
53m
Total

Cost Breakdown

Total cost:$15.50
Per serving:$3.88

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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