Potato salad with salmon and asparagus
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g waxy potatoes
- 7-10 Tbsp Salt
- 2 Onions
- 4 TABLESPOONS White wine vinegar
- 200 ml clear chicken stock (instant)
- 1-2 TABLESPOONS Oil
- 2 TEASPOONS medium hot mustard
- 1 pinch Sugar
- 7-10 Tbsp Pepper
- 1 glass (370 ml; drained weight: 205 g) Asparagus
- 200 g Smoked salmon in slices
- 1 collar Dill
- 1-2 TABLESPOONS Horseradish-Crème fraîche
Directions
- 1
Cook the potatoes for about 20 minutes in salted water and peel them. Peel and chop the onions. Heat vinegar, chicken soup, oil, mustard and diced onions and season with salt, sugar and pepper.
- 2
Cut the potatoes into slices. Pour hot stock over them. Cover and leave to stand for approx. 30 minutes. Drain the asparagus. Cut salmon into strips. Wash the dill, dab dry and cut finely except for a little garnish.
- 3
Fold everything under the potatoes. Serve garnished with crème fraîche and dill flags.
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