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Potato And Smoked Sausage Salad Recipe
|New potatoes||500 Gram, scrubbed|
|Natural low fat yogurt||90 Milliliter|
|Sour cream||90 Milliliter|
|Lemon juice||2 Teaspoon|
|Snipped chives||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped spring onions||2 Tablespoon|
|Smoked pork sausages||500 Gram|
|Asparagus||1 Bunch (100 gm), cut into 3cm lengths|
|Chives||1 (For Garnish)|
Serving size: Complete recipe
Calories 1762 Calories from Fat 942
% Daily Value*
Total Fat 106 g163.5%
Saturated Fat 29.2 g145.8%
Trans Fat 0 g
Cholesterol 285.5 mg
Sodium 5261.9 mg219.2%
Total Carbohydrates 87 g29%
Dietary Fiber 11.1 g44.5%
Sugars 26.3 g
Protein 114 g228.8%
Vitamin A 60.3% Vitamin C 117.3%
Calcium 42.3% Iron 19%
*Based on a 2000 Calorie diet
cut larger potatoes in half.
Bring a large saucepan of water to the boil.
Add potatoes and parboil for 10 minutes.
Toss potatoes in half the oil, sprinkle with salt and spread out in a roasting tin.
Roast for 30 minutes or until golden brown and crisp, turning occasionally.
Meanwhile, heat smoked sausages, following instructions on packaging.
Heat remaining oil in a friying pan or wok.
Add asparagus and spring onions and stir fry for 2 minutes.
Transfer vegetables to a serving bowl.
Add roast potatoes.
Remove inner wrapper from each sausage, slice thinly and add to vegetables in bowl.
Toss mixture lightly and arrange on a serving plate.
Blend or process chives with garlic, lemon juice, yogurt and soured cream until smooth.
Pour over salad, garnish with whole chives and serve.