in Germany

Potato salad with green asparagus

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 150 g yogurt
  • 200 g crème fraîche
  • 4 tbsp mayonnaise
  • 500 g asparagus, green
  • Chives, finely chopped
  • Parsley, finely chopped
  • lemon juice
  • Salt and pepper, white
  • Sugar

Instructions

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

with yogurt, crème fraîche and a little mayonnaise

Boil the potatoes and, once cooled slightly, peel them. Trim only the ends of the green asparagus (approx. 1-2 cm). Cut the asparagus spears into 1-2 cm pieces and cook in water with salt and a little lemon juice until tender, but still firm to the bite. In the meantime, mix the yogurt with the crème fraîche, mayonnaise, chives, and parsley. Season with salt, pepper, lemon juice, and sugar. Thinly slice the potatoes and fold in, along with the drained asparagus. Delicious with pan-fried or grilled meats.

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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.

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