POTATO & ASPARAGUS SALAD

This fresh potato and asparagus salad lays on a bed of herbs and creamy dip. And it takes you less than half and hour to make. Make sure you use one of the smaller sorts of potatoes for this salad.

Ingredients:

500 gram small potatoes

Bunch of asparagus

Butter

Some fresh dill and chives roughly chopped

5 spring onions

About 200 grams of Greek yoghurt or crème fraîche

1 tablespoon olive oil

How to:

Cook the potatoes in salted water until they are as soft as you prefer. When it’s about 4 minutes of cooking time left, throw in the asparagus. Once the potatoes and asparagus are soft, drain and then add back to the pan and toss with some butter, and mix in some of the chopped dill and chives. Chop spring onions and some more herbs, mix with the greek yoghurt and spread onto your serving plate. Drizzle some olive oil, and tumble over the potaoes and asparagus. Top with more chopped herbs, some salt and freshly grinded pepper.