Spring Potato Salad with Asparagus and Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- 500 grams green Asparagus
- salt
- 1 handful Wild garlic
- 3 Tbsps chopped Hazelnuts
- 2 Tbsps Pumpkin seed
- 1 Tbsp butter
- 1 tsp powdered sugar
- 4 Tbsps sunflower oil
- 3 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- salt
- peppers (freshly ground)
Preparation steps
For the salad: Rinse and scrub the potatoes, and steam until tender, about 30 minutes. Allow to dry slightly before peeling and slicing. Remove the woody ends from the asparagus, peel the bottoms and cut them into 3-4 cm (approximately 1 to 1 1/2 inch) long pieces. Blanch the asparagus in a pot of boiling salted water until tender crisp, about 6-8 minutes.
Rinse the wild garlic, shake dry and set some of the leaves and flowers aside for garnish. Finely slice the rest.
Melt the butter in a skillet and add the hazlenuts and pumpkin seeds to toast. Sprinkle the mixture with the powdered sugar and continue toasting the nuts and seeds until golden. Remove from pan and set aside.
For the dressing: Whisk the oil with the vinegar, lemon juice, and 2-3 tablespoons of water, and season with sugar, salt and pepper. Toss the dressing with the potatoes, asparagus, sliced wild garlic, hazlenuts and pumpkin seeds until thoroughly combined and place in a serving bowl.
For serving: Serve garnished with the wild garlic leaves and blossoms.
