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The perfect accompaniment to grilling – the potato salad with green asparagus

Right now the weather is probably perfect for barbecuing. We have absolutely perfected this for ourselves recently. Ruben is now a real veggie master grill and I practice the variety of salads. I really like to experiment with potato salad. While as a child I only ever knew one variant from my mother (the one with majo and cucumber), I freely chop everything with the cooked tubers. My pregnancy cravings have recently advised me to eat green vegetables (there is also a lot of folate in it). So this potato salad Variaton was born out of the joy of experimentation and the desire for pregnancy.

Potato salad with green vegetables is exactly what my body is craving for and it is perfect as a side dish for (veggie) grilling.

For 1 bowl of potato salad you need

  • 6 medium-sized potatoes (rather waxy)
  • 1 bunch of green asparagus
  • 1 broccoli
  • 1/2 cucumber
  • 2 spring onions
  • 1 handful of cashew nuts
  • 6 tbsp olive oil
  • Juice of 1 lemon
  • 2 tbsp white wine vinegar
  • 2 tbsp maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper for seasoning

The potatoes are cooked in their skins for about 20-25 minutes. In between, check with a fork whether the potatoes are cooked. Then drain and let cool. When the potatoes are cold, they are peeled and sliced. Wash the asparagus and broccoli and cut into bite-sized pieces. Blanch briefly in boiling water (approx. 2 minutes), then rinse with ice-cold water.

Cut the cucumber into small pieces and the spring onions into thin rings. Lightly roast the cashew nuts in a coated pan. Put everything together in a large bowl. Now mix the dressing together in a small bowl and pour over the potato salad.

The dressing should pull a little. After about 30 minutes you can enjoy the potato salad.

potato salad

potato salad potato salad

What is your favorite salad as a grill side dish? I’m curious to see what’s on your plate!

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