Asparagus and potato salad "Spring"

Ingredients for 2 servings:

• 2 handfuls of boiled potatoes from the previous day
• 250 g asparagus from the day before or fresh, cooked until al dente
• 6 radishes
• 2 spring onions
• 2 tbsp parsley, finely chopped
• 5 tbsp vinegar (Melfor vinegar) or mild vinegar
• 1 tbsp rapeseed oil
• Salt
• pepper
• Paprika powder, sweet
• 5 dashes Maggi, to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes

vegan, uses leftovers from the day before, easy to prepare

Cut the boiled potatoes into approximately 2 mm wide pieces and the asparagus into approximately 4 cm long pieces. Wash the radishes and spring onions and finely chop them. Mix all ingredients. Make a dressing from the vinegar, oil, parsley, and seasonings and drizzle over the salad. Let it sit for a few minutes. This salad is a great way to use up leftovers from the day before; the potatoes and asparagus can, of course, also be prepared fresh. The salad also tastes good warm.