For ➍ 500 g of potatoes, scrubbed
1 tbs mustard
1 tbs white wine vinegar
2 tbs sunflower oil
30 g of parsley, leaves coarsely chopped
2 shallots, very thinly sliced
1 bunch white asparagus, peeled
100 g samphire
2 tbs extra virgin olive oil
Halve the potatoes and boil them in 12 m in salted water until just tender.
Meanwhile, mix the mustard, vinegar, sunflower oil, parsley and shallot. Drain the potatoes and mix the mustard mixture, immediately.
Place the asparagus in a pan, pour cold water until they just are covered. Bring to a boil. Cook for 5 m. Turn off the heat and leave them in the warm water for another 10 m.
Rinse samphire under cold water. Cut with a sharp knife cut a small piece of some hard bottom. Boil the samphire 1 min. Drain the asparagus and samphire and let drain.
Spoon the potato salad on a flat dish and mix the asparagus and samphire through. Drizzle with the olive oil. Serve with boiled eggs.
Meanwhile, mix the mustard, vinegar, sunflower oil, parsley and shallot. Drain the potatoes and mix the mustard mixture, immediately.
Place the asparagus in a pan, pour cold water until they just are covered. Bring to a boil. Cook for 5 m. Turn off the heat and leave them in the warm water for another 10 m.
Rinse samphire under cold water. Cut with a sharp knife cut a small piece of some hard bottom. Boil the samphire 1 min. Drain the asparagus and samphire and let drain.
Spoon the potato salad on a flat dish and mix the asparagus and samphire through. Drizzle with the olive oil. Serve with boiled eggs.
