Potato salad with pickled asparagus and tahini-honey-mustard dressing

Step 1 of 10:

 

The day before (or a few days prior), peel the white asparagus, wash half of the asparagus peels and place them in the pressure cooker with 350ml of water, butter, salt, and lemon juice.

Step 2 of 10:

 

Cut the asparagus shorter or in half so it fits into the perforated insert of the pressure cooker, then place this on the trivet in the pressure cooker. Set the pressure cooker to cooking level 2 and heat only until level 2 is reached, then turn off the stove and let the pressure cooker cool down completely – do not release steam manually.

Step 3 of 10:

 

Next, fill the asparagus into a hot, rinsed preserving jar (pour the cooking liquid into a pot). The asparagus should be 1 cm from the top edge of the jar, then add the mustard seeds, pepper, and tarragon.

Step 4 of 10:

 

Briefly reboil the cooking liquid with white wine vinegar and sugar, then fill into the preserving jar almost to the top edge. Close the lid and proceed the same way with the green asparagus, only it is not peeled and is cooked together with the radishes (leave the radishes whole, halve them only after cooking). And when cooking level 2 is reached, slowly release the steam, as green asparagus cooks faster. The green asparagus is seasoned with mustard seeds, pink peppercorns, and bay leaves.

Step 5 of 10:

 

Next, thoroughly clean and wash the potatoes with a vegetable brush and place them in the perforated insert. Fill the pressure cooker with water up to the minimum mark and add 2 tsp salt, place the trivet and insert with potatoes inside, close, and set the cooking crown on the pressure cooker to cooking level 3. Heat the pressure cooker. As soon as the green ring appears on the cooking crown, the potatoes will need approx. 6-15 minutes depending on size (our medium-sized potatoes were steamed for just under 10 minutes).

Step 6 of 10:

 

Then, simply let the pot steam off via the cooking crown. Store the potatoes in a covered bowl until the next day.

Step 7 of 10:

 

The next day, cook the frozen peas and the eggs. Cut the radishes into thin slices, cut the spring onions into fine rings. Halve the cucumber lengthwise and remove the seeds with a teaspoon, then cut into slices.

Step 8 of 10:

 

Now, cut the potatoes into thick slices and carefully mix all salad ingredients with a good pinch of salt and pepper (potatoes, radishes, spring onions, cucumber, peas) and drizzle with 3 tbsp olive oil.

Step 9 of 10:

 

Then, put all ingredients for the tahini-honey-mustard dressing into a bowl, add a splash of water and mix well – add more water as needed until the dressing has a creamy consistency, then season with salt and pepper and preferably pour into a carafe or serving bowl.

Step 10 of 10:

 

Halve the cooked eggs and arrange on a small plate. Serve the potato salad together with the pickled asparagus, cooked eggs, and the tahini-honey-mustard dressing.