Potato salad for tableau

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

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

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

Directions

1
The day before, wash the potatoes thoroughly, cover them and cook them in plenty of boiling water for about 20 minutes. Quench potatoes, peel and slice potatoes. Peel and finely chop the onion. Bring the stock, vinegar, onion, a little salt and pepper to the boil briefly. Pour hot marinade over the potatoes, add walnut oil and mix well.
2
Let the salad cool down and cover and leave to stand overnight in a cool place. The next day, wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus into pieces. Heat sunflower oil in a large pan. Fry the asparagus for 4-5 minutes while turning. Season with salt and pepper and fold into the potato salad. Clean, wash and drain the rocket. Season potato salad with salt and pepper. Add the rocket to the salad just before serving and arrange in a large bowl.
3
Fry the asparagus for 4-5 minutes while turning. Season with salt and pepper and fold into the potato salad. Clean, wash and drain the rocket. Season potato salad with salt and pepper. Add the rocket to the salad just before serving and arrange in a large bowl. Serve with ham
4
Waiting time approx. 1 hour