• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    15 minutes
  • Serves

Classic Dutch Oven


Potato Salad

300g (or one bunch) of fresh asparagus, sliced 3 times on an angle

750g baby potatoes (approx) you can chop these in half or leave whole

100g (4 small) shallots

1 bunch of chives


1/2 cup olive oil

1 tablespoon whole grain mustard

2 tablespoons of white wine vinegar

1 tablespoon honey

Sea salt flakes and cracked black pepper


Fill your Kana dutch oven with salted water and bring to a rolling boil.

Toss in the potatoes and boil until soft enough to slide a knife in and out of one (about 10 minutes), and throw in the asparagus. Boil for a further 2 minutes and then quickly remove from the heat, and drain into a large colander. Refresh with cold water and shake the colander a few times so that the potatoes get a little banged up. Set aside to cool.

While the veggies are cooling off, make the vinaigrette: In a small bowl, add olive oil, whole grain mustard, white wine vinegar, and honey and whisk until combined.

Finely chop the shallots and chives and combine with the vinaigrette. Mix well and season with salt and pepper, adjusting to your personal taste.

Transfer the potatoes and asparagus to a large bowl, cover with the vinaigrette, toss well and enjoy!

Note: If you are growing fresh chives outside your home, use the flowers to decorate the salad. Not only do they look gorgeous but they taste delicious too!

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Melanie Hadida