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asparagus salad with ham and eggs

Potato and Asparagus Salad

A delicious and filling potato and asparagus salad with ham, hard-boiled eggs, chives, and a simple vinaigrette.
Course Salads
Cuisine German
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Calories 481kcal
Author Adina


  • 450 g/ 1 lb new potatoes
  • 450 g/ 1 lb asparagus
  • 1 teaspoon butter
  • 3 eggs
  • 200 g/ 7 oz cooked ham
  • 1 handful chives
  • 1 tablespoon white balsamic vinegar or white wine vinegar
  • 3 tablespoons neutral-tasting vegetable oil
  • ½ teaspoon medium mustard
  • fine sea salt and pepper


  • Remove the lower third of the asparagus stems. Bring a large pot of salted water to a boil, add a teaspoon butter and the asparagus. Cook for 5-7 minutes, depending on how thick the stalks are, they should remain rather firm or al dente. Remove from the water and drain well.
  • In the meantime make the vinaigrette: whisk together the vinegar, oil, and mustard. Add salt and pepper to taste.
  • Sprinkle the asparagus with about half of the vinaigrette and rub the spears gently with the dressing. Let marinate for about 30 minutes.
  • In the meantime cook the potatoes in a large pot of salted water until tender.
  • Boil the eggs until hard. Leave to cool slightly, peel and chop the eggs finely. Keep a few whole slices for decoration purposes, if desired.
  • Chop the ham and the chives.
  • Arrange the asparagus stems and the potatoes on a platter. Top with the eggs, ham, and chives and sprinkle with the remaining vinaigrette.
  • Alternatively, slices the potatoes, cut the asparagus into shorter pieces, and mix everything with the dressing.



Serving: 1/3 of the salad | Calories: 481kcal | Carbohydrates: 41g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 232mg | Sodium: 873mg | Fiber: 7g | Sugar: 6g