Recipes+
Ingredients
Method
1.In a saucepan, cover potatoes with cold water; bring to boil. Boil for 10 minutes or until just tender, adding asparagus during last 2 minutes of cooking. Drain. Using a fork, lightly crush potatoes.
2.In a bowl, combine mayonnaise, horseradish cream and juice. Season.
3.Toss potato, asparagus, chicken, onion, mint and mayonnaise mixture together. Serve topped with extra mint leaves.
Use green beans instead of asparagus. Horseradish cream can be omitted if desired. You can use regular potatoes cut into chunks. Try a little wholegrain mustard in the mayo mixture.
Note
