As of: April 8, 2024, 12:48 p.m
By: Clara Kistner
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The crispy fried potato salad with green asparagus is simply delicious served with various grilled foods and some fresh white bread.
A large bowl of potato salad is usually a must when grilling. But have you ever tried fried potato salad? This is a delicious fusion of two popular potato dishes. Combined with crunchy vegetables and green asparagus, the salad creation tastes wonderfully light and fresh.
Light cuisine in summer temperatures: delicious salad creations
Just a large, mixed salad for lunch or dinner - but who is going to be full of that? Even on particularly warm spring and summer days, a little green leafy lettuce with cucumber and a handful of tomatoes doesn't seem really filling. Even a simple side salad can be wonderfully spiced up in just a few simple steps.
The fresh asparagus salad with crispy fried potatoes can be prepared in no time and can be refined with cooked lentils depending on your taste. (Symbolic image) © The Picture Pantry/Imago
For a complete main meal, however, the fats, proteins and carbohydrates required by the body should also be included. How about a Greek pasta salad, for example? And the easy-peasy Italian pesto pasta salad can also be prepared in no time.
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Ingredients for the crispy fried potato salad with green asparagus
For about three servings of salad you will need:
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For the salad
500 g small potatoes (waxy)
250 g leaf spinach
15 stalks of green asparagus
1/2 bunch of radishes
1 red onion
Some olive oil
For the dressing
100g Greek yogurt
1/2 bunch of chives
1 tbsp white balsamic vinegar
1 tbsp lemon juice
1 tbsp mustard (medium hot)
1 tsp honey
salt and pepper
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It's so easy to recreate this delicious spring salad
First wash the small potatoes thoroughly, including the peel, and cook them in boiling salted water for about 20 to 25 minutes. In the meantime, the radishes are washed and quartered or cut into eights depending on their size. Peel the onion, halve it and cut it into thin slices. Drain the potatoes and set aside to cool.
Remove the woody, lower ends of the asparagus spears. Peel the lower quarter of the stalks and then cut the vegetables diagonally into pieces about one to two centimeters in size. These are blanched in lightly salted water for around two to three minutes and then quenched in ice cold. Drain in a colander.
In the next step, wash and dry the fresh spinach leaves and chives. The chives are cut into rolls.
For the dressing, stir the yoghurt with the mustard, honey, vinegar and lemon juice until smooth. Then season with salt and pepper.
Quarter the cooled potatoes lengthways and fry them in a little hot olive oil in a large pan until golden brown. Also let the asparagus brown briefly. Add the spinach to the pan and sauté at a low temperature until it loses volume. Pour the contents of the pan into a large salad bowl and let everything cool briefly.
Finally, stir the chives into the dressing and add to the salad along with the radishes. Mix everything together thoroughly and season again with salt and pepper if necessary. Bon appetit!
Tip
: The fried potato and asparagus salad can also be garnished with a little parmesan or feta cheese and served with various grilled foods and some fresh white bread.