Potato Salad with Leafy Greens

Ingredients

• 600 g waxy potatoes
• 500 g white asparagus
• 1 tsp sugar
• 1 tsp salt
• 1 lemon (juice)
• 3 handfuls young Swiss chard leaves
• 1 handful baby spinach
• 4 tbsp pumpkin seed oil
• 2 tbsp white balsamic vinegar
• 2 tbsp Apple cider vinegar
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes and steam them over boiling water for about 30 minutes until tender. Let cool, peel, and cut each into long quarters.

2. 2.

   Wash, trim, and peel the asparagus. In a pot bring water with sugar, salt, and lemon juice to a boil; cook asparagus for 8-10 minutes until al dente. Drain and reserve 2–3 tbsp of cooking liquid. Cut asparagus into ~5 cm pieces and halve lengthwise.

3. 3.

   Rinse the chard and spinach leaves and shake off excess moisture. Whisk together pumpkin seed oil, both vinegars, and reserved asparagus water. Season with salt, pepper, and sugar to taste.

4. 4.

   Combine potatoes, asparagus, chard, and spinach in a bowl; toss with dressing, adjust seasoning, and serve immediately.