Classic Potato Salad

Serves 4 people
Prep: 20 minutes
Total time: 30 minutes

Ingredients

• 600 g / 21.2 oz small potatoes
• 150 g / 5.3 oz green asparagus
• 1 bunch chives
• 1 red onion
• 8 radishes

Dressing:

• 1 dl / 0.42 cups crème fraîche
• 1 dl / 0.42 cups mayonnaise
• 2 tsp Dijon mustard
• 1 tsp sugar
• 1 tbsp apple cider vinegar or white wine vinegar
• Salt and pepper

Method

• Boil potatoes in lightly salted water for 10 to 12 minutes. Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot. Let potatoes stand and cool.
• Break off and discard the stringy ends of the asparagus spears, then chop into small pieces. You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.
• Finely chop chives, red onion and radish.
• Stir the dressing ingredients together and season with salt and pepper.
• Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
• Season with salt and pepper, garnish with chives and serve as a side dish.

Tip

When in season, you can add fresh peas to this potato salad.