PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
INGREDIENTS
- 500 grams small, firm texture potatoes: preferably Asparagus Lovers
- 3 eggs
- 350 grams green asparagus
- 200 grams garden peas (deep-frozen)
- 1 red onion
- 160 grams ‘Tuna & Dressing’ – sun-dried tomato (brand: John West)
- 2 bunches of fresh basil (about 15 grams)
METHOD OF PREPARATION
- Cut the potatoes lengthwise in half.
- Boil them in water with a pinch of salt until done.
- Meanwhile, boil the eggs until hard-boiled in about 8 minutes.
- Break or cut off the woody ends of the asparagus and cut the asparagus into 2-cm long pieces.
- Cook the asparagus and the peas in salted water until they are still firm but not cooked through, approx. 4 minutes.
- Drain off the potatoes and divide them in a dish.
- Remove the egg shells and cut the eggs into wedges.
- Finely chop the onion.
- Drain off the asparagus and the peas and rinse under cold running tap water.
- Mix the lukewarm potatoes, the asparagus and the peas with the onion and the ‘Tuna & Dressing’
- Season to taste with a bit of pepper and salt.
- Remove the leaves from the basil twigs and divided these with the eggs over the salad.
Enjoy!
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Potato salad |
| Gang | Main dish |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Dutch |
PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
INGREDIENTS
- 500 grams small, firm texture potatoes: preferably Asparagus Lovers
- 3 eggs
- 350 grams green asparagus
- 200 grams garden peas (deep-frozen)
- 1 red onion
- 160 grams ‘Tuna & Dressing’ – sun-dried tomato (brand: John West)
- 2 bunches of fresh basil (about 15 grams)
METHOD OF PREPARATION
- Cut the potatoes lengthwise in half.
- Boil them in water with a pinch of salt until done.
- Meanwhile, boil the eggs until hard-boiled in about 8 minutes.
- Break or cut off the woody ends of the asparagus and cut the asparagus into 2-cm long pieces.
- Cook the asparagus and the peas in salted water until they are still firm but not cooked through, approx. 4 minutes.
- Drain off the potatoes and divide them in a dish.
- Remove the egg shells and cut the eggs into wedges.
- Finely chop the onion.
- Drain off the asparagus and the peas and rinse under cold running tap water.
- Mix the lukewarm potatoes, the asparagus and the peas with the onion and the ‘Tuna & Dressing’
- Season to taste with a bit of pepper and salt.
- Remove the leaves from the basil twigs and divided these with the eggs over the salad.
Enjoy!
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Potato salad |
| Gang | Main dish |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Dutch |
