Green potato and asparagus salad
very easy
75 mins
75 mins
Ingredients
- 1.5 kg new potatoes
- 6 Eggs
- 750 g green asparagus
- 6 Shallots
- 150 g lean smoked streaky bacon
- 1-2 TABLESPOONS Oil
- 100 ml White wine vinegar
- 1 TEASPOON Vegetable broth (instant)
- 2-3 TABLESPOONS liquid honey
- 3 TSP Dijon mustard
- 7-10 Tbsp salt, pepper
- 2 Bundle (approx. 300 g) mixed herbs for Frankfurt Green Sauce
- 100 g Salad cream
- 100 g Schmand
Directions
- 1
Wash the potatoes thoroughly. Cover and cook in boiling water for about 20 minutes. Meanwhile, boil eggs in boiling water for 6-8 minutes until soft.
- 2
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into small pieces. Drain the potatoes, rinse with cold water and peel if necessary. Depending on the size, halve or quarter them.
- 3
Peel and finely dice the shallots. Cut bacon into small strips. Heat oil in a large frying pan. Fry the bacon until crispy. Add shallots, fry until translucent. Take out. Fry the asparagus in hot frying fat for about 5 minutes, turning.
- 4
Deglaze with vinegar and 1/4 l water and bring to the boil. Stir in broth, honey and mustard and season vigorously with salt and pepper. Add bacon-shallots-mix again and mix everything hot into the potatoes.
- 5
Leave to steep for about 30 minutes.
- 6
In the meantime, wash the herbs for the sauce, shake dry, pluck off the leaves and chop them finely or cut the chives into fine rolls. Mix salad cream, sour cream and herbs. Season to taste with salt and pepper.
- 7
Pour the herb sauce over the potato salad and mix everything. Peel the eggs, chop roughly and spread over the potato salad.
Nutrition Facts
650 kcal
59 g
33 g
24 g
More Delicious Recipes
