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Potato salad with egg, green asparagus and popped Cheddar
This delicious potato salad combines various flavors!

Potato salad with egg, green asparagus and popped Cheddar

25 min
2 servings


  • 400g baby potatoes with skin
  • 45 gr Cheesepop Cheddar (cup 65g)
  • 2 eggs
  • 1 tbsp olive oil
  • 100 gr green asparagus tips
  • ½ cucumber
  • 100 gr full yoghurt
  • 1 tbsp mayonnaise
  • 5 sprigs of dill
  • 30 gr capers
  • ½ lemon
  • 1 tsp salt
  • ½ tsp black pepper


  1. Bring 2 pans of water to boil. Halve the potatoes and cook for 10 minutes in one pan and drain. Boil the eggs gently in the other pan for 6 minutes. Shock the eggs under cold water, peel and cut in half.
  2. Heat olive oil in a pan and fry the asparagus tips for 4 minutes. In the meantime, peel the cucumber, but leave a part of it unpeeled for a nice effect. Cut the cucumber into slices.
  3. Mix the full yoghurt, mayonnaise, half of the dill, 10 grams of the capers, the juice of the lemon, a pinch of salt and half of the pepper in a food processor to a smooth sauce.
  4. Divide the dill sauce over a large bowl. Add the potatoes, eggs, cucumber, asparagus tips, other capers and the Cheesepop Cheddar popped cheese balls. Finish with the remaining salt, pepper and dill.
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