Potato And Smoked Sausage Salad
|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)|
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.
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.