Potato and asparagus salad
- 2 kg small new potatoes (triplets)
- 2 red onions
- 250 ml vegetable broth
- 8 EL white balsamic vinegar
- Salt
- pepper
- 8 EL Sunflower oil
-
500 g green asparagus - 500 g Cherry tomatoes
- 1 Bund chives
60 minutes
easy
- 1.
- Wash the potatoes and cook in boiling water for about 20 minutes
- 2.
- Peel the onions and cut into strips. Drain the potatoes, rinse, drain and cut in halves or quarters depending on the size. Bring the broth, vinegar, onions, a little salt and pepper to the boil. Pour the hot marinade over the potatoes. Add 6 tablespoons of oil and mix everything well
- 3.
- Wash the asparagus, cut off the woody ends. Roughly cut the asparagus into pieces. Heat 2 tablespoons of oil in a pan and fry the asparagus in it for about 5 minutes, turning. Season with salt
- 4.
- Wash tomatoes and cut in half. Wash the chives, shake dry and cut into fine rolls. Mix the prepared ingredients and let them steep for about 1 hour. Season the salad again to taste and arrange it in a bowl
- 5.
- For 10 people:
- 6.
- Waiting time approx. 1 1 / 4 hours
- 7.
- Tip: Instead of vegetable broth, you can also use the vegetable and meat broth from the poached meat
1 person approx.:
- 230 kcal
- 960 kJ
- 6 g protein
- 8 g fat
- 33 g carbohydrates
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