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

Step 1 of 10:

 

The day before (or a few days earlier), peel the white asparagus, wash half of the asparagus peelings, and place them in the Pressure Cooker together with 350ml water, the butter, the salt, and lemon juice. 

Step 2 of 10:

 

Cut the asparagus shorter or halve it so that it fits into the perforated insert of the Pressure Cooker, then place this on the tripod in the Pressure Cooker. Set the Pressure Cooker to Cooking Levels 2 and heat only until level 2 is reached, then switch off the hob and let the Pressure Cooker cool down completely - do not release the steam manually.

Step 3 of 10:

 

Then fill the asparagus into a hot-rinsed preserving jar (pour the liquid into a saucepan). The asparagus should be 1 cm below the top edge of the jar, then add the mustard seeds, the pepper, and the tarragon. 

Step 4 of 10:

 

Bring the liquid to the boil once more together with the white wine vinegar and sugar, then fill the preserving jar almost to the top. Close the Lid and proceed in the same way with the green asparagus, except that it is not peeled and is cooked together with the radishes (leave these whole and only halve them after cooking). And when Cooking Levels 2 is reached, release the steam slowly, as green asparagus cooks more quickly. The green asparagus is seasoned with mustard seeds, pink pepper, and bay leaves.

Step 5 of 10:

 

Next, thoroughly scrub 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 tripod and the insert with the potatoes inside, close it, and set the cooking crown on the Pressure Cooker to Cooking Levels 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 steam-cooked for just under 10 minutes). 

Step 6 of 10:

 

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

Step 7 of 10:

 

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

Step 8 of 10:

 

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

Step 9 of 10:

 

Then place all the ingredients for the tahini-honey-mustard dressing in a bowl, add a splash of water, and stir well - add more water as needed until the dressing has a creamy consistency, then season to taste with salt and pepper and ideally pour into a carafe or serving bowl.

Step 10 of 10:

 

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