Ingredients
For 6 servings
- 600 gNew Potatoes
- 150 gAsparagus
- 1 BunchChives
- 1 Red Onions
- 8 Radish
- ½ cupCreme Fraiche
- ½ cupMayonnaise
- 2 tspDijon Mustard
- 1 tspSugar
- 1 tablespoonApple Cider Vinegar
- 1 PinchSalt
- 1 PinchPepper
Method
Prep 23 min · Cook 68 min
- 1Boil 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.
- 2Break 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.
- 3Finely chop chives, red onion and radish.
- 4Stir the dressing ingredients together and season with salt and pepper.
- 5Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
- 6Season with salt and pepper, garnish with chives and serve as a side dish.
- 7Tip
- 8When in season, you can add fresh peas to this potato salad