ASPARAGUS-POTATO SALAD

ASPARAGUS-POTATO SALAD

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 3

COOKING ACCESSORIES

  • Hand blender

INGREDIENTS

  • 1 kg asparagus lovers
  • 1 egg
  • 1 teaspoon fine mustard
  • 3 tablespoons fresh herbs (for example, chives, parsley and thyme)
  • 2 sweet and sour pickles cut into small cubes
  • 600 grams white asparagus, peeled
  • 1 tablespoon white wine vinegar
  • 175 ml sunflower oil
  • 1 shallot, finely chopped
  • 100 grams butterhead lettuce

METHOD OF PREPARATION

  • Halve the potatoes.
  • Cook them in ample boiling water with salt (approx. 12-15 minutes).
  • Cut the asparagus into 3-4 cm pieces.
  • Cook them with salt in enough water to cover the bottom of the pan until they are still firm but not cooked through in approx. 15 minutes.
  • Combine the egg, wine vinegar and the mustard in a high measuring jug.
  • Place the hand blender on the bottom of the measuring jug and add the oil.
  • Switch on the hand blender, pull it upward slowly and blend until you have a creamy and thick mayonnaise.
  • Mix in the herbs, the onion and the pickles.
  • Season the herb mayonnaise to taste with salt and pepper.
  • Drain the potatoes and the asparagus and rinse them with cold running water.
  • Put them in a dish and fold in 4-5 tablespoons of the herb mayonnaise.
  • Season to taste with salt and pepper.
  • Divide the lettuce along the bottom of a serving dish and spoon the potato-asparagus salad on top.

Enjoy!

Additional information

Type of potato

Firm cooking

Basic preparation

Boiling

Course

Main dish

Preparation time

20 to 30 minutes

Difficulty level

★☆☆ (1 star)

Cuisine

Dutch

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 3

COOKING ACCESSORIES

  • Hand blender

INGREDIENTS

  • 1 kg asparagus lovers
  • 1 egg
  • 1 teaspoon fine mustard
  • 3 tablespoons fresh herbs (for example, chives, parsley and thyme)
  • 2 sweet and sour pickles cut into small cubes
  • 600 grams white asparagus, peeled
  • 1 tablespoon white wine vinegar
  • 175 ml sunflower oil
  • 1 shallot, finely chopped
  • 100 grams butterhead lettuce

METHOD OF PREPARATION

  • Halve the potatoes.
  • Cook them in ample boiling water with salt (approx. 12-15 minutes).
  • Cut the asparagus into 3-4 cm pieces.
  • Cook them with salt in enough water to cover the bottom of the pan until they are still firm but not cooked through in approx. 15 minutes.
  • Combine the egg, wine vinegar and the mustard in a high measuring jug.
  • Place the hand blender on the bottom of the measuring jug and add the oil.
  • Switch on the hand blender, pull it upward slowly and blend until you have a creamy and thick mayonnaise.
  • Mix in the herbs, the onion and the pickles.
  • Season the herb mayonnaise to taste with salt and pepper.
  • Drain the potatoes and the asparagus and rinse them with cold running water.
  • Put them in a dish and fold in 4-5 tablespoons of the herb mayonnaise.
  • Season to taste with salt and pepper.
  • Divide the lettuce along the bottom of a serving dish and spoon the potato-asparagus salad on top.

Enjoy!

Additional information

Type of potato

Firm cooking

Basic preparation

Boiling

Course

Main dish

Preparation time

20 to 30 minutes

Difficulty level

★☆☆ (1 star)

Cuisine

Dutch

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