![Creamy Dill Potato Salad with Chicken Creamy Dill Potato Salad with Chicken](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/093e672134735293853b2bfe85f5d158/Derivates/2056312996efff8032d771b576a99d4645507de9.jpg)
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Ingredients
Peeling Potatoes and Dill Pesto
- 21 oz new potatoes (approx. 2 in. wide) (see Tip)
- 1 tsp extra virgin olive oil (see Tip) (optional)
- 21 oz water
- 2 oz Parmesan cheese, cut into pieces
- 1 ½ oz pine nuts, plus extra to garnish
- 2 oz extra virgin olive oil
- ½ oz fresh dill
- 2 tsp capers, rinsed
- 2 tsp lemon juice
- 5 oz plain Greek yogurt
- ¼ tsp salt, to taste
- ¼ tsp ground black pepper
New Potatoes and Asparagus Salad
- 45 oz water
- 4 large eggs
-
14
oz pencil-thin asparagus, trimmed and cut into pieces (2 in.)
or 14 oz asparagus, green, trimmed and cut into pieces (2 in.) - 8 oz cooked chicken, diced or sliced
- 2 oz red onions, thinly sliced
- Nutrition
- per 1 portion
- Calories
- 2566.6 kJ / 613.4 kcal
- Protein
- 38.1 g
- Carbohydrates
- 37.8 g
- Fat
- 35.4 g
- Saturated Fat
- 8.2 g
- Fibre
- 6.5 g
- Sodium
- 570.5 mg
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