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Ingredients
Potato Salad with Asparagus and Radish
- For the salad
- 500 grams waxy potatoes
- salt
- 250 grams green Asparagus
- 1 bunch Radish
- 2 garlic cloves
- 1 shallot
- 2 Tbsps sesame oil
- 100 milliliters Red wine vinegar
- 150 milliliters Vegetable broth
- 1 bay leaf
- freshly ground peppers
- 5 sprigs cilantro
- For garnishing
- cilantro
Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Rinse the asparagus, peel the bottom third and plane the stalks into thin slices. Rinse the radishes and plane into thin slices. Peel the garlic and the shallot and chop finely.
Heat the oil in a saucepan and sauté the garlic and shallots for 1-2 minutes until translucent. Deglaze the pan with vinegar and broth, add the bay leaf, season with salt and pepper and simmer over medium heat for 15-20 minutes.
Rinse the cilantro, shake dry, remove the stems and chop the leaves finely. Drain the cooked potatoes, rinse with cold water, peel and cut into slices. Pour into the pan and leave covered for at least 30 minutes. When cooled, mix in the asparagus and radishes and season to taste. Serve in a small bowl garnished with cilantro leaves.
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |