Potato salad

Name: Potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 250 g green asparagus; 4 Tomatoes; 1/2 Head iceberg lettuce; 4 Eggs; 1 Onion; 40 g streaky smoked bacon; 1/8 l Vegetable broth; 1 TABLESPOON medium hot mustard; 75 ml Wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Pot of chervil; 7-10 Tbsp Slices of ice

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
250 g green asparagus
4 Tomatoes
1/2 Head iceberg lettuce
4 Eggs
1 Onion
40 g streaky smoked bacon
1/8 l Vegetable broth
1 TABLESPOON medium hot mustard
75 ml Wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Pot of chervil
7-10 Tbsp Slices of ice

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Then rinse with cold water and peel. Let it cool down a bit and cut into slices. In the meantime, wash the asparagus and cut off the woody ends. Cut asparagus into diagonal pieces. Clean, wash, fourth and seed the tomatoes.
2
Cut the flesh into thin slices. Clean and wash iceberg lettuce as well. First cut into slices, then into fine strips. Mix the prepared ingredients. For the sauce, hard-boil eggs in boiling water. Then rinse with cold water, peel and chop finely. Peel and chop the onion. Dice bacon finely and leave it crispy. Add onion and stock, bring to the boil briefly. Stir in mustard, vinegar and eggs. Season with salt, pepper and sugar. Pour over the potatoes.
3
Dice bacon finely and leave it crispy. Add onion and stock, bring to the boil briefly. Stir in mustard, vinegar and eggs. Season with salt, pepper and sugar. Pour over the potatoes. Cover and leave to stand for approx. 30 minutes. Season again and serve sprinkled with chervil. Garnish with slices of egg as desired