Potato and herb salad

Name: Potato and herb salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg new potatoes; 4 Eggs (size M); 500 g green asparagus; 250 ml Vegetable broth; 100 ml Wine vinegar; 4 TABLESPOONS Honey; 2 TABLESPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g smoked lean streaky bacon; 4 Shallots; 1 TABLESPOON Sunflower oil; 1 small bunch Frankfurter green herbs; 150 g Mayonnaise

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg new potatoes
4 Eggs (size M)
500 g green asparagus
250 ml Vegetable broth
100 ml Wine vinegar
4 TABLESPOONS Honey
2 TABLESPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g smoked lean streaky bacon
4 Shallots
1 TABLESPOON Sunflower oil
1 small bunch Frankfurter green herbs
150 g Mayonnaise

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Boil eggs in boiling water for about 8 minutes until hard. Wash asparagus, cut off woody ends. Cut the asparagus into pieces of about 3 cm
2
Drain the potatoes, rinse with cold water, halve or quarter depending on size and cut into slices. Mix 200 ml broth and vinegar and season with honey, mustard, salt and pepper. Marinate the potatoes in it
3
Cut the bacon into strips. Peel and finely dice shallots. Heat oil in a large pan and let bacon in it for about 8 minutes until crispy. After about 5 minutes add shallots and fry until translucent. Remove the bacon and fry the prepared asparagus in the bacon fat for approx. 5 minutes while turning. Season with salt and pepper
4
Wash herbs, shake dry. Pluck leaves from the stems and chop finely. Cut chives into fine rolls. Stir mayonnaise, herbs and remaining stock until smooth. Mix sauce, asparagus, bacon and potatoes and serve. Peel the eggs, chop them coarsely and spread over the salad