Potato Salad with Green Asparagus and Wild Garlic


Rating: 3.00 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

Rinse potatoes thoroughly and cook for about 15 minutes until not too soft.

Rinse the asparagus spears, remove the peel from the lower third and cut the ends into small pieces. Cut asparagus spears into pieces and cook in boiling salted water for about 5 minutes.

Drain the asparagus (reserving the cooking water), rinse when cool and drain.

Remove peel from potatoes and cool. Select wild garlic, rinse when cool, shake dry and cut into strips (perhaps set aside a few leaves and flowers for garnish).

Cut the potatoes into slices. Measure out an eighth of a liter of asparagus water, mix in the bouillon cubes, vinegar and mustard. Season with salt, pepper and sugar and pour over the potatoes. Allow to infuse for at least half an hour.

Add asparagus, wild garlic and the two oils and mix. Lightly roast pumpkin seeds in a frying pan without fat and add to the leaf salad.

Sprinkle with wild garlic leaves and flowers if desired. Add the bacon to the salad.

Nutritional values : per unit approx. 310 Kcal, 19 g fat

Our tip: use a deliciously spicy bacon for a delicious touch!

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