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🍽️ Fresh green potato salad with asparagus and snow peas

224 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• salt
• 200 g green asparagus
• 200 g snow peas
• 1 shallot
• 100 ml hot meat broth
• 2 tbsp white wine vinegar
• 1 tsp medium-hot mustard
• 4 tbsp olive oil
• 1 tbsp fresh chopped chervil
• 1 tbsp fresh chopped parsley
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for about 25 minutes until tender.
4. 4. Peel the bottom third of the asparagus stalks.
5. 5. Remove the woody ends from the asparagus.
6. 6. Bring fresh water with a pinch of salt to a boil.
7. 7. Blanch (cook briefly in boiling water) the asparagus for 5 minutes.
8. 8. Drain the asparagus.
9. 9. Shock the asparagus with cold water to stop the cooking process.
10. 10. Let the asparagus drain well.
11. 11. Wash the snow peas.
12. 12. Remove the ends and strings from the snow peas.
13. 13. Blanch the snow peas for 3 minutes in boiling water.
14. 14. Drain the snow peas.
15. 15. Shock the snow peas with cold water.
16. 16. Let the snow peas drain well.
17. 17. Peel the shallot.
18. 18. Finely chop the shallot.
19. 19. Heat 1 tablespoon of oil in a pan.
20. 20. Sauté the shallot in the hot oil until translucent and soft.
21. 21. Remove the pan from the heat.
22. 22. Let the shallot cool down.
23. 23. Drain the cooked potatoes.
24. 24. Peel the warm potatoes.
25. 25. Halve the potatoes lengthwise depending on their size.
26. 26. Slice the potato halves.
27. 27. Peel the shallot for the dressing again (or use a fresh one, if implied in the original text, here: the shallot mentioned in the recipe is often treated separately, we follow the logic: dice the shallot).
28. 28. Dice the shallot finely.
29. 29. Pour the broth and vinegar into a pot.
30. 30. Add the diced shallot to the broth and vinegar.
31. 31. Bring the mixture to a boil.
32. 32. Pour the hot broth over the potato slices.
33. 33. Season with salt and pepper.
34. 34. Let the potatoes soak in the broth for about 15 minutes.
35. 35. Whisk the mustard with the oil.
36. 36. Add the herbs to the mustard-oil mixture.
37. 37. Whisk the mixture until creamy.
38. 38. Season the dressing with salt and pepper.
39. 39. Cut the asparagus into pieces about 3 cm long.
40. 40. Halve the snow peas.
41. 41. Gently fold the asparagus and snow peas into the potatoes.
42. 42. Add the herb-oil dressing and mix it in.
43. 43. Arrange the salad in a bowl.
44. 44. Serve the salad.

Nutrition per serving

• kcal: 224
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 26 g