Crispy Potato & Egg Salad with Vegetarian Ceasar-Style Aioli Dressing

Top tip: Make the aioli and prepare the rest of the salad ingredients while the potatoes cook.

Crispy Potato Cubes

1. - Step 1Preheat the oven to 220C/ 430F and line a roasting tin with baking parchment.
2. - Step 2Peel the potatoes and cut into 1cm cubes.
3. - Step 3Boil for 6 minutes in salted water then drain well, tip the potatoes back into the pan, secure the lid and give it a good shake to rough up the edges of the potato cubes.
4. - Step 4Turn the potato into the lined roasting tin, drizzle the oil and salt over the top, toss to coat and bake for 30 minutes, turning halfway through the cooking time to ensure an even bake. Once baked, set them aside.

Caesar-Style Aioli Dressing

1. - Step 1Put the egg yolk into a medium-sized mixing bowl, mince the garlic and add to the bowl along with the salt.
2. - Step 2Whisk to combine the ingredients using a handheld metal balloon whisk.
3. - Step 3Drizzle a small amount of the olive oil into the bowl whilst continuing to whisk. It will emulsify.
4. - Step 4Repeat step 3 until half of the oil has been added, then slowly drizzle in the rest of the oil as you continue to whisk. Note: The aioli should stay loose and emulsified but if the oil is added too quickly, it can become more solid. If this happens, do not worry, it is easy to rectify – see the advice in the tips section.
5. - Step 5When all of the oil has been added and the aioli is well mixed add in the flavourings: black pepper, Dijon mustard, capers, cheese and lemon juice. Whisk to combine, taste and adjust the seasoning (add in more salt, pepper, mustard or lemon juice to taste).
6. - Step 6Add water 1 tsp at a time to loosen the aioli to form a dressing.

Boil the eggs

1. - Step 1Bring a pan of salted water to the boil.
2. - Step 2Lower the eggs into the pan carefully (put them onto a spoon and lower them in one by one).
3. - Step 3Put the lid on the pan and simmer gently for 6 minutes (or 8 minutes for a firmer set).
4. - Step 4Remove the eggs from the pan and plunge them into a large bowl of cold water and leave for 5 minutes.

Prepare the vegetables and assemble the salad

1. - Step 1Trim the woody ends from the asparagus, cut into 2cm lengths and plunge into salted boiling water for 90 seconds. Drain and refresh in a bowl of cold water. Drain and pat dry using kitchen towel.
2. - Step 2Finely slice the shallot.
3. - Step 3Remove the shell from the eggs and slice each one in half.
4. - Step 4Share half of the watercress between 2 wide bowls and scatter half of the asparagus over it plus a few rounds of shallot.
5. - Step 5Share half of the crispy potato cubes between the bowls.
6. - Step 6Drizzle some aioli dressing over the salad in each bowl.
7. - Step 7Repeat steps 4-6 with the remaining ingredients (there will be plenty of aioli dressing to spare).
8. - Step 8Place 3 halves of egg on the top of each salad and serve with a bowl of the aioli dressing alongside.

Expert Tips

• If your aioli dressing turns clumpy it can be rescued as follows:
• Whisk an additional egg yolk in a clean bowl.
• Add in a small amount of the solidified aioli and whisk in until emulsified.
• Keep adding further spoonfuls of the aioli in, ensuring it is fully combined and emulsified before adding more.
• You can make the aioli in advance but you must press a piece of food-wrap directly onto the top of it to prevent a crust from forming.
• The recipe makes plenty of aioli – enough for 4 servings, so half can be stored for use another day.
• Add in extra veggies such as cucumber or radish if desired.