Asparagus and potato salad

Ingredients for 4 servings:

• 750 g potatoes, small
• 1 kg asparagus, white
• 100 g sugar snap peas
• 2 tbsp vinegar
• 150 ml meat broth
• ½ tsp mustard
• 2 tbsp lemon juice
• 100 ml olive oil
• 50 g bacon, smoked diced
• salt and pepper
• butter
• Sugar
• chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with sugar snap peas and bacon

Wash the potatoes and boil them until tender. Peel the cooked potatoes and slice them. Peel the asparagus, trim the ends, and cut the asparagus into pieces. Bring water with salt, butter, and sugar to a boil. Add the asparagus pieces and cook, covered, for about 12 minutes until al dente. Trim the ends of the snow peas, removing any strings along the long sides. Wash and add them to the asparagus pieces about 1 minute before the end of the cooking time. Drain the snow peas and asparagus well in a sieve and then place them in a bowl. Add the vinegar, broth, and pepper (I prefer freshly ground pepper) to the still-warm snow peas and asparagus pieces and stir in. Whisk together the salt, pepper, mustard, lemon juice, and olive oil with a fork or an immersion blender. Add this sauce to the snow peas and asparagus pieces and gently mix with the potatoes. Fry the bacon in a pan until crispy. Distribute the bacon cubes over the salad and sprinkle with chopped chives. The salad tastes best served lukewarm with grilled meat or simply with a slice of baguette.