Potato Asparagus Salad

Ingredients

• 500 g white asparagus (stump asparagus)
• Salt
• a pinch of sugar
• 1 tsp instant vegetable broth
• juice of 1 lemon
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• freshly ground pepper
• 3 tbsp sunflower oil
• 1 kg waxy potatoes
• 1 bunch chives
• 400 g smoked salmon

Instructions

1. 1.

   Peel the asparagus and cook in lightly boiling salted water with sugar for about 12 minutes. Drain the asparagus, reserve 75 ml of the cooking liquid, and mix it with the vegetable broth. Stir in lemon juice, vinegar, mustard, salt, pepper, and oil.

2. 2.

   Cook the potatoes in their skins until tender, drain, let them steam briefly, then peel. Slice the potatoes into rounds. Toss the still-warm potato slices with the dressing and let them rest for about 1 hour.

3. 3.

   Cut the chives into fine ribbons and slice the smoked salmon into strips. Fold the salmon, chives, and asparagus into the potatoes. Taste again and adjust with salt, pepper, and optionally more lemon juice.