Asparagus – Potato – Salad

Summary

Ingredients

• 1 kg potato (s), waxy
• 500 g asparaus, knows, it can be more
• 8 large radishes
• 1 large onion (s)
• 6 tablespoon oil, (sunflower oil)
• 50 ml white wine vinegar
• 150 ml poultry stock
• 1 teaspoon mustard
• Salt and pepper, from the mill
• 2 tablespoon chives, cut into small rolls

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Instructions

1. Boil the potatoes in plenty of salted water, quench, peel and cut into thin slices. Peel the asparagus and cook in a little salted water for about 8 minutes. Then cut into thin slices and add to the potatoes. Dice the onion, sauté in a pan until translucent. Deglaze with vinegar and add chicken stock. Let everything boil down a little. Mix the hot marinade with the mustard and then pour over the potato and asparagus salad. Add a little oil and season with salt and pepper. Slice the radishes into thin slices and mix them with the salad just before serving. Sprinkle with chives rolls.