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

Print Recipe Pin Recipe

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.