Light potato asparagus salad
A light potato salad with asparagus, rocket salad and tomatoes – perfect for the summer.
Servings: 4 Personen
Ingredients
- 500 gr (18 oz.) potatoes small
- 500 gr (18 oz.) asparagus or asparagus tips white or green
- 1 bunch of rocket salad
- 250 gr (9 oz.) cocktail tomatoes
- 1-2 spring onions
Vinaigrette
- 6 Tbsp balsamic vinegar white (or classical)
- 5 Tbsp olive oil
- 4 Tbsp vegetable broth (dissolved)
- 1 Tsp maple syrup
- 1 Spritzer lemon
- fresh herbs chive, basil, oregano, thyme
- salt & pepper
Instructions
- Wash the potatoes and cook them with shell until they are soft
- Peel the asparagus and cut them in pieces, roast them in a pan with a little olive oil until they are well done. Season them with some lemon juice and a pinch of sugar and salt
- Cut the potatoes in half or quarters (depending on their size) and roast them golden in a pan with a little olive oil, season them with some salt and herbs if you like
- Wash the rocket salad, cut the tomatoes in half and cut the spring onions into slices
Vinaigrette
- Add all ingredients (but the herbs) into a jar and shake well
- Finely chop the herbs and add them
- Season with salt & pepper
Notes
- If asparagus is not available anymore you can add carrots, Avocado or fennel to the salad