Potato and asparagus salad with walnut dressing

Name: Potato and asparagus salad with walnut dressing
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1.5 kg waxy potatoes; 1 collar green asparagus (450/500 g); 1 small onion; 3 TABLESPOONS Sunflower oil; 250 ml clear soup; 6-7 TABLESPOONS Essig White Balsamic; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Walnut oil; 100 g rocket (as small-leaved as possible); 150 g air-dried ham in thin slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.5 kg waxy potatoes
1 collar green asparagus (450/500 g)
1 small onion
3 TABLESPOONS Sunflower oil
250 ml clear soup
6-7 TABLESPOONS Essig White Balsamic
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Walnut oil
100 g rocket (as small-leaved as possible)
150 g air-dried ham in thin slices

Directions

1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. In the meantime, wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus into pieces. Peel and finely chop the onion. Quench potatoes, peel and slice potatoes.
2
Heat sunflower oil in a large pan. Fry the asparagus for 4-5 minutes while turning. Add onion, sauté briefly and deglaze with stock and vinegar. Season with salt and pepper and bring to the boil briefly. Add walnut oil. Add asparagus with the hot marinade to the potatoes. Mix well, marinate for about 1 hour and let cool off. Clean, wash and drain the rocket. Season the potato salad with salt and pepper, fold in the rocket and arrange in a large bowl.
3
Add walnut oil. Add asparagus with the hot marinade to the potatoes. Mix well, marinate for about 1 hour and let cool off. Clean, wash and drain the rocket. Season the potato salad with salt and pepper, fold in the rocket and arrange in a large bowl. If necessary, spread some ham on the salad, add the remaining ham
4
Waiting time approx. 1 hour