Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
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.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
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.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Green Lentil Falafels
Crispy and flavorful falafels made from green lentils, perfect for a comforting vegan meal. Served with hummus, mutabbal or a yogurt sauce, they are easy to prepare and can be frozen for later use.
Paris-Brest Philippe Conticini style
Generous Paris-Brest inspired by chef Philippe Conticini, with a crown of choux pastry and craquelin, a light praliné pastry cream and a flowing core of pure praliné insert. The recipe details each step, from shaping the craquelin to baking the choux, through preparing the cream and final assembly.
Moelleux amande citron sans gluten
Un gâteau moelleux à base de poudre d'amande et citron, sans gluten et très simple à réaliser avec des ingrédients du quotidien. Parfait pour le dessert ou le goûter, il se déguste tiède avec une touche de sucre glace et de zestes de citron.
Puff pastry tart with raclette, pumpkin and shallots
An express savory tart made with pure butter puff pastry, smoked raclette cheese, lightly pre‑cooked pumpkin slices and finely sliced shallots. Perfect for an appetizer or starter, served with a small green salad. Optionally, add shredded ham after baking.
Beef Bourguignon (Ultimate French Classic)
A richly flavored, slow‑braised French beef stew that uses three cuts of beef (short ribs, chuck, and shank) for depth, caramelized vegetables, reduced red wine, and a finishing garnish of mushrooms, bacon, and pearl onions. Served over a classic potato puree, this dish balances rustic comfort with restaurant‑level technique.
Soupe de potimarron crémeuse servie dans le pot
Une soupe veloutée de potimarron (courge butternut) cuite au four puis mixée avec pommes de terre, carottes, ail, gingembre et crème. Elle est servie directement dans le potimarron pour un effet gourmand et rustique, avec une touche de fromage râpé et d'épices au choix.