Spring Potato Salad with Asparagus (4 servings)

• 900 g baby Potatoes
• 500 g Asparagus chopped • 5 Radishes, small, thinly sliced
• 60 g olive oil
• 2 tsp Mustard
• 4 Cloves of Garlic minced
• 4 tablespoon(s) apple cider vinegar
• Salt & pepper to taste

• Place the baby Potatoes in a pot, fill with enough water to cover them and cook until they are soft (30 mins). Drain and set aside to cool • Bring boiled salted water to a boil and add the chopped Asparagus (2 cm pieces)
• After 2-3 minutes remove the Asparagus into an ice bath to prevent them from further cooking
• Mix the minced Garlic, Olive oil, Mustard, Apple Cider Vinegar and Salt and Pepper into a vinaigrette
• In a large bowl add the Baby Potatoes, Asparagus, Sliced Radishes
• Pour the vinaigrette over the vegetables and mix until well coated
• Serve cool


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