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🍽️ Fresh Potato and Asparagus Salad

181 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Place the potatoes in a pot with salted water.
  3. 3. Boil the potatoes for about 20 minutes until tender.
  4. 4. Meanwhile, wash the asparagus.
  5. 5. Peel the bottom third of the asparagus stalks.
  6. 6. Cut off the tough ends of the asparagus stalks.
  7. 7. Cut the asparagus stalks diagonally into pieces about 3 centimeters long.
  8. 8. Boil the asparagus pieces in boiling salted water for about 8 minutes.
  9. 9. Drain the asparagus.
  10. 10. Shock the asparagus with cold water to stop the cooking process.
  11. 11. Let the asparagus drain.
  12. 12. Wash the tomatoes.
  13. 13. Remove the stem from the tomatoes.
  14. 14. Cut the tomatoes into wedges.
  15. 15. Rinse the chervil under running water.
  16. 16. Shake the chervil dry.
  17. 17. Finely chop the chervil.
  18. 18. Set aside about 4 stalks of chervil to use for garnishing later.
  19. 19. Drain the cooked potatoes as soon as the cooking time is up.
  20. 20. Shock the potatoes with cold water.
  21. 21. Peel the potatoes while they are still hot.
  22. 22. Slice the peeled potatoes.
  23. 23. Pour the hot cooking broth over the potato slices.
  24. 24. Fold the asparagus into the potatoes.
  25. 25. Fold the chopped chervil into the potatoes.
  26. 26. Fold the tomato wedges into the potatoes.
  27. 27. Season the salad with oil and vinegar.
  28. 28. Salt the salad to taste.
  29. 29. Pepper the salad to taste.
  30. 30. Finally, taste the salad and adjust the seasoning.
  31. 31. Wash the salad leaves.
  32. 32. Shake the salad leaves dry.
  33. 33. Distribute the salad leaves onto the serving plates.
  34. 34. Place the potato and asparagus salad on the salad leaves.
  35. 35. Garnish the salad with the reserved chervil stalks.
  36. 36. Serve the salad immediately.

Nutrition per serving