Colourful potato salad

Colourful potato salad

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 339 kcal
, Fat: 12 g
, Carbohydrate: 42 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g baby potatoes
salted water, boiling
500 g green asparagus, tough lower section broken off, cut diagonally into pieces approx. 3 cm long


2 tbsp coarse-grain mustard
4 tbsp white balsamic vinegar
3 tbsp olive oil
2 tbsp vegetable bouillon
1 tbsp honey
3 tbsp parsley, finely chopped
½ tsp salt
a little pepper


1 bunch radish, thinly sliced
1 tin chickpeas (approx. 410 g), rinsed, drained
50 g radish sprouts
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How it's done

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Boil the potatoes in salted water for approx. 20 mins. Add the asparagus for the final 3 mins. Drain and rinse briefly under cold water.


In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.


Add the potatoes, asparagus, radish, chickpeas and radish sprouts to the vinaigrette, mix.


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