Potato salad with egg vinaigrette

Name: Potato salad with egg vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg small potatoes; 250 g green asparagus; 7-10 Tbsp salt, sugar, pepper; 4 medium-sized tomatoes; 1/2 Head iceberg lettuce; 4 Eggs; 1 Onion; 50 g Smoked bacon; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON medium hot mustard; 75 ml White wine vinegar; 7-10 Tbsp chervil or parsley; 7-10 Tbsp some eggshells

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg small potatoes
250 g green asparagus
7-10 Tbsp salt, sugar, pepper
4 medium-sized tomatoes
1/2 Head iceberg lettuce
4 Eggs
1 Onion
50 g Smoked bacon
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON medium hot mustard
75 ml White wine vinegar
7-10 Tbsp chervil or parsley
7-10 Tbsp some eggshells

Directions

1
Wash the potatoes and boil in water for 20 minutes. Quench, peel and cool. Cut into slices
2
Wash the asparagus, cut off the ends. Cut the asparagus into pieces. Cook in 1/8 l salted water with sugar for about 10 minutes, lift out. Clean, wash and chop the tomatoes and salad. Mix everything with potatoes
3
Boil eggs hard for 10 minutes. Quench, peel and chop. Peel and chop the onion. Dice bacon, drain and remove. Fry onion in bacon fat. Add asparagus stock, bring to the boil, stir in broth. Season with mustard, vinegar, salt, pepper and sugar. Fold in eggs. Pour over the salad. Cover and let it simmer for about 30 minutes.
4
Season salad to taste. Wash the chervil, pluck. Sprinkle with bacon. Possibly garnish with egg. Serve with bread
5
Drink: cold beer