Potato Salad

Serves 4

1 ¾ pounds potatoes

½ pound asparagus

⅓ pound radishes

2 – 3 scallions, about 1 ½ ounces

2 – 3 tomatoes, about 5 ounces


white pepper

1 tablespoon fresh dill

3 ounces butter

2 tablespoons extra-virgin olive oil

1 ½ tablespoon white vinegar

1 tablespoon honey

1 – 2 garlic cloves, pressed

Peel potatoes, cut if they are large and boil.

Finely chop asparagus and radishes. Finely slice scallions and cut tomatoes in chunks. Place it all in a large bowl. Season with salt and pepper.

Mince dill and sprinkle over the vegetables.

Press garlic cloves.

In a small pot, melt the butter, add garlic and the remaining ingredients. Pour over the salad and blend carefully.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

Leave a Reply