Potato and asparagus salad with egg

Ingredients for 2 servings:

• 500 g potatoes, new, waxy
• salt water
• 500 g asparagus, green
• 2 eggs (size M)
• 2 tbsp sour cream
• 2 tbsp mayonnaise
• 3 tbsp yogurt
• 2 tbsp white wine vinegar
• 2 tsp mustard
• ½ bunch chives, cut into small rolls
• 1 pinch(s) of sugar
• some salt and pepper, colorful from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly, cover and bring to a boil in a pot of lightly salted water, and simmer over low heat for 15 to 20 minutes. Drain, rinse with cold water, and peel. Trim the ends of the asparagus, peeling only the lower third. Cut the asparagus into pieces and cook in boiling, lightly salted water for 5 minutes until al dente. Drain, rinse with cold water, and let drain. Boil the eggs in boiling water for 8 minutes until soft-boiled, then rinse with cold water. For the dressing, mix the sour cream, mayonnaise, mustard, yogurt, and white wine vinegar until smooth and season with salt and pepper and a pinch of sugar. Stir in half of the chives. Peel the eggs and cut into quarters. Slice the potatoes. In a bowl, mix the potato slices and asparagus with the dressing. Garnish with the egg quarters and remaining chives.