Potato and radish salad with chicken legs

Name: Potato and radish salad with chicken legs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg small waxy potatoes; 8 (each 80 g) Chicken drumsticks; 5 TABLESPOONS sweet-sour chili sauce; 500 g green asparagus; 7-10 Tbsp Salt; 1 collar Radishes; 1 collar Spring onions; 1 Onion; 2 TABLESPOONS Olive oil; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp white pepper; 1 pinch Sugar; 1 collar flat leaf parsley; 1 collar Chives; 1 Beet Cress; 200 g Schmand; 50 ml Buttermilk; 50 g Radish sprouts; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg small waxy potatoes
8 (each 80 g) Chicken drumsticks
5 TABLESPOONS sweet-sour chili sauce
500 g green asparagus
7-10 Tbsp Salt
1 collar Radishes
1 collar Spring onions
1 Onion
2 TABLESPOONS Olive oil
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp white pepper
1 pinch Sugar
1 collar flat leaf parsley
1 collar Chives
1 Beet Cress
200 g Schmand
50 ml Buttermilk
50 g Radish sprouts
baking paper

Directions

1
Cook the potatoes in boiling water for about 15 minutes. In the meantime wash chicken legs, pat dry and place on a baking tray lined with baking paper. Brush with chilli sauce. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes.
2
Brush with chili sauce again and again. In the meantime wash the asparagus and cut off the woody ends. Cut the asparagus diagonally into pieces. Halve some of the heads lengthwise. Cook in plenty of boiling salted water for about 6 minutes until al dente.
3
Clean and wash the radishes, dab dry and cut into slices. Clean and wash spring onions and cut them diagonally into rings. Drain potatoes, quench and peel. Cut larger potatoes in half, leave the small ones whole.
4
Put potatoes, asparagus, radishes and spring onions in a bowl. Peel and chop the onion. Heat the oil. Sauté onion in it. Add vinegar and lemon juice, bring to the boil. Season with salt, pepper and sugar.
5
Mix the potatoes with the hot marinade. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Wash the chives and cut into small rolls. Cut cress from the bed.
6
Mix sour cream and buttermilk. Stir in herbs. Season to taste with salt and pepper. Sort and wash the sprouts. Arrange chicken legs and salad on a plate. Pour sour cream over the salad and spread radish sprouts loosely over it.