Potato Salad with Asparagus, Radishes, and Peas

Ingredients

• 500 g young potatoes
• Salt
• Pepper
• 4 tbsp olive oil
• 200 g green asparagus
• 150 g peas (frozen)
• 5 g mint (0.25 bunch)
• 20 g dill (1 bunch)
• 2 tbsp apple juice
• 1 tbsp White Wine Vinegar
• 1 tsp maple syrup
• 1 tsp Mustard
• 80 g radishes (1 bunch)

Instructions

1. 1.

   Wash the potatoes thoroughly and halve them. Season with salt and pepper and mix with 1 tsp of olive oil. Place the potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 30 minutes, or until golden brown. Let the potatoes cool slightly.

2. 2.

   Meanwhile, wash the asparagus, pat dry, and trim the woody ends. Cut the asparagus into pieces about 1 cm thick. Blanch the asparagus and peas in boiling salted water for 4–5 minutes and then shock them in cold water.

3. 3.

   Wash, pat dry, and chop the herbs. Mix with apple juice, vinegar, maple syrup, mustard, and the remaining oil in a bowl. Season the dressing with salt and pepper.

4. 4.

   Wash, peel, and slice the radishes thinly. Add them to the potatoes, asparagus, and peas with the dressing and mix well. Serve the potato salad on 4 plates.