Dinner

Classic Potato Salad

Name: Classic Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 600g New potatoes; 150g Asparagus, stringy ends discarded and chopped into small pieces; Chives, finely chopped, with some reserved for garnish, Bunch; 1 Red onion, finely chopped; 8 Radishes, finely chopped; 1/2 cup Crème fraîche; 1/2 cup Mayonnaise; 2 tsp Dijon mustard; 1 tsp Sugar; 1 tablespoon Apple cider vinegar; Salt, Pinch; Pepper, Pinch

A creamy potato salad with crisp asparagus, radishes, chives, and a tangy Dijon dressing.

30 min
300 kcal
Vegetarian
Salad
Side dish

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Boil the potatoes in lightly salted water for 10 to 12 minutes.
10–12 min
Step 2:
Drain the water when a potato speared with a fork easily glides off the fork and falls back into the pot.
Step 3:
Let the potatoes stand and cool.
Step 4:
Break off and discard the stringy ends of the asparagus spears.
Step 5:
Chop the asparagus into small pieces.
Step 6:
For a less raw taste, pour boiling water over the chopped asparagus.
Step 7:
Let the asparagus soak for 2 minutes.
2 min
Step 8:
Finely chop the chives, red onion, and radishes.
Step 9:
Stir the crème fraîche, mayonnaise, Dijon mustard, sugar, and apple cider vinegar together.
Step 10:
Season the dressing with salt and pepper.
Step 11:
Reserve some of the chives for garnish.
Step 12:
Combine the remaining vegetables with the dressing.
Step 13:
Season with salt and pepper.
Step 14:
Garnish with the reserved chives.
Step 15:
Serve as a side dish.
Step 16:
Tip: When in season, you can add fresh peas to this potato salad.