Summary

Ingredients

• 2 handfuls boiled potatoes from the day before
• 250 g asparaus from the day before or freshly cooked to the bite
• 6 radishes
• 2 spring onion (s)
• 2 tablespoon parsley, finely chopped
• 5 tablespoon vinegar (Melfor vinegar) or mild vinegar
• 1 tablespoon rapeseed oil
• salt
• pepper
• Paprika powder, noble sweet
• 5 dashes Maggi, as desired

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Instructions

1. Cut the boiled potatoes into pieces approx. 2 mm wide and the asparagus into approx. 4 cm long pieces. Wash the radishes and spring onions and cut into fine pieces. Mix all the ingredients together.
2. Prepare a dressing from vinegar, oil, parsley and the spices and pour over the salad. Let it steep for a few minutes.
3. The salad is great as leftover from the day before, the potatoes and asparagus can of course also be freshly prepared for this. The salad also tastes lukewarm.