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Potato salad with lamb ham and spring vegetables
 
 
4 ServingsPTM30 min

Potato salad with lamb ham and spring vegetables


Fresh potato salad with lamb ham and spring vegetables such as peas, asparagus and spring onions.

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Directions

  1. Halve the potatoes and cut large ones into quarters.
  2. Cook the potatoes for 12 minutes. Drain and let evaporate for 5 minutes.
  3. In the meantime, bring a layer of water to a boil in another pan and cook the peas 8 min. Add the asparagus tips for the last 3 min. Drain in a colander and rinse with cold water.
  4. Grate the yellow skin of the lemon and squeeze out the fruit.
  5. Beat a dressing of the lemon zest, the juice, the oil, mustard and honey. If necessary, season with salt.
  6. Pour the dressing over the still warm potatoes and scoop. Add the vegetables.
  7. Cut the spring onion into rings and the fresh mint and lamb ham into strips. Scoop through the salad. Season with pepper and salt.
  8. Bon appétit! .


Nutrition

460Calories
Sodium26% DV620mg
Fat25% DV16g
Protein34% DV17g
Carbs19% DV58g
Fiber44% DV11g

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