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.
