John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 200 g peas, frozen or fresh
- 300 g asparagus, white or green, fresh
- 4 pickled cucumbers
- 1 bunch of spring onions, for particularly large ones only 3
- 150 g mayonnaise
- 100 ml cucumber juice
- 3 tbsp balsamic vinegar, white
- 1 tbsp, heaped mustard, medium hot
- Salt and pepper, freshly ground
- some radishes
- 1 box of cress
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
as a main meal
Clean the asparagus and cut into bite-sized pieces. Thinly slice the gherkins. Combine all the dressing ingredients in a large bowl, mix, and taste. The dressing should taste overseasoned, as the potatoes will absorb much of the seasoning. Boil the potatoes in their jacket potatoes, drain, and peel while still hot. Cut the peeled potatoes into slices about 4 mm thick, or into half slices for large potatoes. Add the still-warm potato slices to the dressing. Meanwhile, cook the peas in boiling salted water for about 4 minutes – they should still be a little crunchy. Drain and immediately refresh with cold water. Cook the asparagus pieces in boiling salted water for about 6 minutes, adding the asparagus heads halfway through the cooking time. Drain and refresh the asparagus. Clean the spring onions and slice them into thin rings. Add the spring onions, asparagus, peas, and gherkins to the potatoes, mix well, and let them stand for at least 1-2 hours. Immediately before serving, optionally add radish slices and/or cress. This serving serves 4 people. As one of many salads on a buffet, this salad serves 10-12 people. Tip: For a more delicate flavor, stir in 200g of North Sea crab. Add this just before serving. This makes the salad pescatarian instead of vegetarian.
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