Potato and asparagus salad

Name: Potato and asparagus salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 kg small new potatoes (triplets); 2 red onions; 250 ml Vegetable broth; 8 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Sunflower oil; 500 g green asparagus; 500 g cherry tomatoes; 1 collar Chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 kg small new potatoes (triplets)
2 red onions
250 ml Vegetable broth
8 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Sunflower oil
500 g green asparagus
500 g cherry tomatoes
1 collar Chives

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes
2
Peel onions and cut them into strips. Drain potatoes, quench, drain and cut in half or quarters depending on size. Boil up broth, vinegar, onions, some salt and pepper. Pour hot marinade over the potatoes. Add 6 tablespoons of oil and mix everything well
3
Wash the asparagus, cut off the woody ends. Cut the asparagus roughly into pieces. Heat 2 tbsp. oil in a frying pan and fry the asparagus for approx. 5 minutes, turning. Season with salt
4
Wash and halve the tomatoes. Wash chives, shake dry and cut into fine rolls. Mix the prepared ingredients and leave to stand for about 1 hour. Season salad again and arrange in a bowl
5
With 10 people:
6
Waiting time approx. 1 1/4 hours
7
Tip: Instead of vegetable broth you can also use the vegetable-meat broth from poached meat