Filter
Reset
Sort ByRelevance
Mikemsd
Potato salad with asparagus and ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the parsley.
-
Cut the chives very finely.
-
Cut the ham into strips.
-
Peel the asparagus with a peeler from the cups downwards, turn the asparagus one turn at a time.
-
Cut off the woody undersides.
-
Cut the cups at 4 cm and cut the stems into pieces of 1 cm.
-
Boil the potatoes and asparagus pieces in a pan with plenty of boiling water with salt in 4-6 minutes until al dente.
-
Boil the asparagus cups in a saucepan with boiling water and a little salt in 5 minutes al dente.
-
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.
-
Dilute the dressing with 1-2 tablespoons of water and add some salt and pepper to taste.
-
Stir in the parsley, chives and lemon zest.
-
Allow the baby's potatoes and asparagus to drain briefly in a colander and scoop them warm through the dressing.
-
Also put the ham strips through.
-
Allow the salad to cool.
-
Drain the asparagus cups in a sieve and place them on the salad just before serving.
Blogs that might be interesting
-
15 minSide dishRed cabbage, orange, olive oil, Red onions, Red wine, raisins,Red cabbage with orange
-
15 minSide dishground coriander (ketoembar), ground turmeric (koenjit), chili powder, ground coconut, sunflower oil, fresh ginger, cumin seeds, baking flour, fresh coriander,indian cauliflower salad with coconut
-
10 minLunchlarge shrimp, mixed leaf lettuce, cherry / Christmas, vinaigrette, Dressing, coriander leaf, peanut oil, sesame oil, lime juice, Red onion, garlic, ginger root,shrimp skewers with lime and coriander
-
15 minSide dishtomatoes, black olives without pit, capers, freshly ground pepper, mini-pork schnitzels, green pesto, Brie, olive oil,pork schnitzel with brie and olives
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it