Summer potato salad with green asparagus, broad beans and crispy bacon

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 800 g new potatoes
  • 7-10 Tbsp Salt
  • 120 g frozen broad beans
  • 250 g green asparagus
  • 1 TEASPOON Sugar
  • 80 g streaky smoked bacon
  • 1 TABLESPOON Oil
  • 6 Quail eggs
  • 1/4 collar Parsley
  • 1/2 bunch Chives
  • 1/4 Bed of garden cress
  • 50 ml Vegetable broth
  • 1 1/2 TSP. mayonnaise
  • 1 TEASPOON Mustard
  • 1 TEASPOON Honey
  • 2 TABLESPOONS White wine vinegar
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Wash the potatoes thoroughly and cook in salted water for about 20 minutes. Cook the beans in boiling salted water for about 6 minutes. Leave to cool and remove skin. Wash asparagus, cut off woody ends. Cut asparagus into pieces and cook in boiling salted water with sugar for 3-4 minutes. Pour into a sieve, quench and drain well. Drain the potatoes and let them cool down a little. Cut bacon into thin strips. Heat oil in a pan. Fry the bacon in it for 3-5 minutes while turning it until crispy, take it out. Cook eggs in boiling water for about 2 1/2 minutes. Quench eggs cold, peel and halve

  2. 2

    For the dressing, wash the herbs and shake dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Cut cress from the bed. Mix herbs, stock, mayonnaise, mustard, honey and vinegar. Fold in the oil bit by bit. Season with salt and pepper. Cut potatoes into thick slices. Mix potatoes, asparagus, beans and bacon with the dressing and arrange in 4 bowls. Arrange 3 egg halves on each salad

  3. 3

    Preparation time 35-45 minutes

Nutrition Facts

KCAL
420 kcal
CARBS
37 g
FATS
24 g
PROTEINS
12 g