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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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Ingredients
Directions
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Halve the potatoes and cut large ones into quarters.
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Cook the potatoes for 12 minutes. Drain and let evaporate for 5 minutes.
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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.
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Grate the yellow skin of the lemon and squeeze out the fruit.
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Beat a dressing of the lemon zest, the juice, the oil, mustard and honey. If necessary, season with salt.
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Pour the dressing over the still warm potatoes and scoop. Add the vegetables.
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Cut the spring onion into rings and the fresh mint and lamb ham into strips. Scoop through the salad. Season with pepper and salt.
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Bon appétit! .
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Nutrition
460Calories
Sodium26% DV620mg
Fat25% DV16g
Protein34% DV17g
Carbs19% DV58g
Fiber44% DV11g
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