Potato And Smoked Sausage Salad Recipe
Ingredients
| 500g new potatoes, scrubbed | ||
| 90ml natural low fat yogurt | ||
| Cream | 90 Milliliter, soured | |
| Lemon juice | 2 Teaspoon | |
| Snipped chives | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 tblspn chopped spring onions | ||
| Oil | 4 Tablespoon | |
| 2 smoked pork sausages, about 250g each | ||
| Salt | 1 Teaspoon | |
| 1 bunch asparagus, cut into 3cm lengths | ||
| Whole chives for garnish | ||
Directions
Preheat oven to 200°C.
cut larger potatoes in half.
Bring a large saucepan of water to the boil.
Add potatoes and parboil for 10 minutes.
Drain.
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.
cut larger potatoes in half.
Bring a large saucepan of water to the boil.
Add potatoes and parboil for 10 minutes.
Drain.
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.
Chef
