Colourful potato salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 339 Kcal, 11g Protein, 42g Carbohydrates, 12g Fat


  • Potatoes
  • 500 g green asparagus, tough lower section broken off, cut diagonally into pieces approx. 3 cm long
  • salted water, boiling
  • 500 g baby potatoes
  • Vinaigrette
  • 4 tbsp white balsamic vinegar
  • 2 tbsp coarse-grain mustard
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp vegetable bouillon
  • 0.5 tsp salt
  • 3 tbsp parsley, finely chopped
  • a little pepper
  • Salad
  • 1 tin chickpeas (approx. 410 g), rinsed, drained
  • 1 bunch radish, thinly sliced
  • 50 g radish sprouts

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  • Potatoes

    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.
  • Vinaigrette

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

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

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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