Potato and Asparagus Salad
with smoked salmon
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 400 kcal | (19 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 39 g | (26 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams White asparagus
- salt
- 1 pinch sugar
- 1 tsp Vegetable broth (Instant)
- 1 lemon (Juice)
- 2 Tbsps White vinegar
- 1 tsp Dijon mustard
- freshly ground pepper
- 3 Tbsps Safflower oil
- 1 kilogram waxy potatoes
- 1 bunch Chives
- 400 grams smoked Salmon
Preparation steps
1.
Peel the asparagus and cook in slightly salted water with sugar for about 12 minutes. Drain. Combine 75 ml (approximately 2 1/2 ounces) of the asparagus water with the vegetable broth. Stir in the lemon juice, vinegar, mustard, salt, pepper and oil.
2.
Boil potatoes (with their skins), drain, let the water evaporate briefly and peel. Slice the potatoes and mix (while still hot) with the marinade. Let sit for about 1 hour.
3.
Cut chives into small rings and cut smoked salmon into strips. Add the salmon, chives and asparagus to the potatoes. Season everything with salt, pepper and some lemon juice, as desired.
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