Potato salad with asparagus
8. July 2012
Very delicious and nutritionally balanced salad. Chilled is great for hot summer evenings. Ideal for vegetarians and carnivores, they will not have anything to taste ...
Postup
In the middle pot, bring the salted water to the boil, add the potatoes and the peel and cook briefly to keep them firm and do not fall apart. About a minute before they are done, add asparagus to the boiling water (take off the dry end of the stem). Stop and let it cool down.
Meanwhile, prepare dressing, mix all ingredients. Sometimes I do more in the jar and put it in the fridge.
On a pan with an oil spoon, really bake the leeks and onions on the wheels to lose a sharp taste (you can use fresh salad and lettuce).
Put the beans in a large salad bowl (you can also add a portion of the canned brine), celery celery cut into thin slices, onion with leek, dill, asparagus (about 1.5-2 cm), potatoes on larger cubes (about 1, 5-2 cm), dressing, lightly dries and pepper if necessary, mix and chill can be served.
