Easter potato salad

Easter potato salad

By
From
Scandinavian Comfort Food
Serves
6
Photographer
Columbus Leth

If you are lucky, the first new potatoes and asparagus will have arrived from southern Europe in time for Easter, depending on whether it has fallen early or late in the calendar. These are vegetables that tell us that spring is on its way; we always hope that Easter is the turning point for winter. Sometimes it snows at Easter, and other times you can sit outdoors enjoying the sun.

Ingredients

Quantity Ingredient
1kg new small potatoes, unpeeled
10 asparagus spears
2 spring onions
300g shelled peas
4 tablespoons chopped mint
4 tablespoons chopped chervil
4 tablespoons extra virgin olive oil
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Wash the potatoes and cook in boiling, salted water, then drain, leave to cool and cut each one in half. Because asparagus is grown in sandy water, make sure to soak them in water for 10 minutes before using, then trim the asparagus by holding the stalk with one hand at the bottom and bending it a few centimetres away with your other hand to snap off the tougher part. Now slice the asparagus at an angle into 2-cm pieces. Thinly slice the spring onions (scallions).
  2. Mix the potatoes, asparagus, spring onions, peas, herbs, oil and lemon juice in a large mixing bowl and fold the salad gently to mix, seasoning to taste with salt and pepper. Place in a serving bowl and serve with the lamb.
Tags:
Scandinavian
Danish
Swedish
comfort food
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