Potato & Asparagus Salad

Roasted boiled potatoes and asparagus with mustard, lemon and herb dressing.

Cooking time ≈ 45 min

Estimated nutrition · Per serving
≈ 190 kcal · Protein 6 g · Carbs 29 g · Fat 7 g

Ingredients

• 500 g potatoes
• 500 g fresh asparagus
• chives
• dill
• olive oil
• 3 tsp whole grain mustard
• lemon
• 1 tsp honey
• Salt and black pepper

Method

1. Boil washed small potatoes until tender. Cut into pieces, add salt and olive oil, then roast at 180°C for 10–15 minutes.
2. Cut asparagus and boil in salted water for about 10 minutes.
3. Chop dill and chives. Shake olive oil, mustard, half a lemon’s juice, honey, salt and pepper together in a closed jar.
4. Combine potatoes, asparagus and herbs; toss with the dressing.