Summary

Ingredients

For the salad:

• 1 kg potatoes, waxy
• 200 g peas, frozen or fresh
• 300 g asparaus, white or reen, fresh
• 4 pickling cucumbers
• 1 bunch spring onion (s), especially large only 3

For the dressing:

• 150 g mayonnaise
• 100 ml cucumber liquid
• 3 tablespoon balsamic vinegar, white
• 1 tablespoon, heaped mustard, medium hot
• Salt and pepper, freshly ground

Optional:

• some radishes
• 1 box cress

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Instructions

1. Clean the asparagus and cut into bite-sized pieces. Cut the pickles into thin slices. Put all dressing ingredients in a large bowl, stir and taste. It should taste over-seasoned, as the potatoes soak up a lot of the seasoning. Boil the potatoes as jacket potatoes, drain and peel them as hot as possible. Cut the peeled potatoes into approx. 4 mm thick slices, for large potatoes into half slices. Put the still warm potato slices in the dressing. In the meantime, cook the peas in boiling salted water for about 4 minutes - they should still be a little crunchy. Drain and rinse immediately with cold water. Cook the asparagus pieces in boiling salted water for about 6 minutes, add the asparagus heads halfway through the cooking time. Drain the asparagus as well and rinse. Clean the spring onions and cut into thin rings. Add spring onions, asparagus, peas and pickles to the potatoes, mix well and let steep for at least 1 - 2 hours. Immediately before serving, optionally add slices of radish and / or cress. The amount is designed as a full meal for 4 people. As one of many salads on a buffet, the salad is enough for 10-12 people. Tip: If you like it particularly fine, you can stir 200 g of North Sea shrimp into the salad. Add this just before serving. Then the salad is pescetarian instead of vegetarian.