in Recipes, Side Dishes

Asparagus and Potato Salad

updated

Spread the love

Asparagus and Potato Salad

The perfect asparagus and potato salad recipe with a picture and simple step-by-step instructions.

  • 600 g Potatoes
  • 500 g Asparagus green
  • 3 Free range eggs
  • 100 g Raw ham
  • 200 ml Vegetable broth
  • Finely chopped parsley
  • Salt and pepper
  • 1 pinch Sugar
  1. Wash the potatoes and cook in boiling water for about 20 minutes, then rinse with cold water, peel and let cool. The eggs for about 10 minutes. Boil hard. Quench cold and peel. Peel and wash the asparagus and cut off the woody ends. Cut the asparagus into 4 cm long pieces and cook in boiling salted water with sugar for 12 minutes until al dente. Halve the potatoes and mix with the asparagus. Cut the ham into strips and add them as well. Pour the vegetable stock over and mix carefully. Cut the eggs into small pieces and pour them over the salad. Serve garnished with the parsley.
Dinner
European
asparagus and potato salad

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Royal Galtür Soup

Smoking Bull