Potato and Asparagus Salad
10 servings
30 minutes
Potato and asparagus salad is a harmony of spring flavors in French cuisine. It combines the tenderness of young potatoes, the subtle aroma of white asparagus, and a refreshing note of cornichons and mint. The dish's origins lie in the traditions of French chefs who value the simplicity and elegance of fresh ingredients. Dressed with extra virgin olive oil, white balsamic vinegar, and mustard, this salad gains a light spiciness that highlights its rich flavor palette. It is perfect as a light standalone dish or as a side for fish and meat. Refreshing and nutritious, this salad embodies sophistication and freshness that awakens taste buds and offers true gastronomic pleasure.
1
Wash the potatoes, cut them in half, and boil in salted water, then drain the water.
- New potatoes: 1.5 kg
- Icing sugar: pinch
2
In a large pot, add asparagus to salted water, bring to a boil, and cook for 2 minutes. Drain the water and rinse with cold water to preserve the color of the asparagus.
- White asparagus: 500 g
3
Combine potatoes, asparagus, chopped gherkins, and mint in a bowl, season, and mix.
- New potatoes: 1.5 kg
- White asparagus: 500 g
- Cornichons (gherkins): 100 g
- Fresh mint: 3 tablespoons
4
Prepare the sauce: mix oil, vinegar, mustard, and powdered sugar in a jar, close it, and shake. Drizzle over the salad.
- Extra virgin olive oil: 150 ml
- White balsamic vinegar: 5 tablespoon
- Table mustard: 2 tablespoons
- Icing sugar: pinch