Potato salad with vinaigrette

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 250 g cherry tomatoes
• 250 g asparagus, green (preferably tips)
• 4 eggs, hard boiled
• 4 tbsp olive oil
• 1 tbsp vinegar
• 1 tbsp mustard
• 3 tbsp chives
• Water
• Sugar
• salt and pepper
• Chili, (Pul Biber)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potatoes, cherry tomatoes, green asparagus, eggs in mustard marinade

Roughly chop the hard-boiled eggs. Quarter the cherry tomatoes. For the vinaigrette, combine the oil (good quality), the vinegar (I use white wine vinegar, but it’s a matter of taste), the mustard, the finely chopped chives, and the spices in a shaker. Dilute with water if necessary or season to taste. Cook the peeled potatoes in salted water until not too soft (!) and cut into thin slices (or small pieces). At the same time, cook the asparagus until al dente and cut into pieces. Mix the still-warm vegetables and the quartered tomatoes together and immediately drizzle with the prepared vinaigrette. Let it sit for a while. Sprinkle the chopped eggs over the top before serving. Serve with a light summer wine.