Power salad with smoked salmon and fried potatoes

Halve the baby potatoes and cook them in a pan with plenty of water for 10 minutes. Drain the baby potatoes and let them dry dry on the stone you just put out.

Remove the stem from the asparagus tips. Put a frying pan with a dash of olive oil on the fire and stir-fry the asparagus for about 4 minutes. Set the asparagus aside.

Cook the eggs medium hard in 7 minutes. If you like soft, cook them for 5 minutes. Startle them under cold water and peel the eggs through the salad.

Return the skillet to low heat and heat a knob of butter. Let it get hot before you put the baby potatoes in the pan. Fry the baby potatoes for 2 minutes and then add the Italian herbs and paprika. Stir well through the baby potatoes. Bake the potatoes in about 10 minutes until golden brown.

Meanwhile, make the salad by mixing together the spinach, soybeans, eggs, smoked salmon, cress, and asparagus tips.

Make the dressing by mixing all the ingredients and add to the salad.

Serve the salad together with the baby potatoes and mayonnaise.