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Potato salad with asparagus and ham
 
 
6 ServingsPTM25 min

Potato salad with asparagus and ham


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Directions

  1. Finely chop the parsley.
  2. Cut the chives very finely.
  3. Cut the ham into strips.
  4. Peel the asparagus with a peeler from the cups downwards, turn the asparagus one turn at a time.
  5. Cut off the woody undersides.
  6. Cut the cups at 4 cm and cut the stems into pieces of 1 cm.
  7. Boil the potatoes and asparagus pieces in a pan with plenty of boiling water with salt in 4-6 minutes until al dente.
  8. Boil the asparagus cups in a saucepan with boiling water and a little salt in 5 minutes al dente.
  9. Praise the egg in a wide bowl with a fork very finely and stir in 1-1.5 tablespoon of lemon juice with the mustard and mayonnaise through it.
  10. Dilute the dressing with 1-2 tablespoons of water and add some salt and pepper to taste.
  11. Stir in the parsley, chives and lemon zest.
  12. Allow the baby's potatoes and asparagus to drain briefly in a colander and scoop them warm through the dressing.
  13. Also put the ham strips through.
  14. Allow the salad to cool.
  15. Drain the asparagus cups in a sieve and place them on the salad just before serving.


Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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