Baked Potato with Asian Carrot Salad

5 from 5 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


Baked Potato:

  • 2 Packs Baked Potato with Potato Cream *)
  • 2 piece Small sheets of aluminum foil

Carrot blossom salad:

  • 225 g Bunch of carrots
  • 1 tsp Salt
  • 1 piece Ginger the size of a walnut
  • 1 clove of garlic
  • 1 spring onion
  • 1 tbsp Light soy sauce
  • 1 tbsp Liquid honey
  • 1 tbsp Lemon juice
  • 1 tbsp Light rice vinegar
  • 1 tbsp Olive oil
  • 1 tsp Sesame oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Toasted sesame seeds


  • 2 sharpen Carrots for garnish


Baked Potato:

  • Take the potatoes out of the pack, wrap in aluminum foil and bake in the preheated oven at 220 ° C for about 25 - 30 minutes. *) Per package: 1 cooked potato with quark yoghurt dip with fresh cucumber and herbs / potato 200 g and potato cream 125 g

Asian carrot blossom salad:

  • Peel the carrots with the vegetable peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into fine carrot blossom slices with a kitchen slicer. Blanch the carrot blossom slices in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and allow to cool. Clean and wash the spring onions and cut into fine rings. All ingredients (ginger and clove of garlic pressed through the clove of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of liquid honey, 1 tablespoon of lemon juice, 1 tablespoon of light rice vinegar, 1 tablespoon of olive oil, 1 teaspoon of sesame oil, 2 big pinches of coarse sea salt from the mill, 2 big pinches Put colored pepper from the mill, spring onion rings and carrot blossom slices) into a bowl and mix carefully. Roast the sesame seeds (1 tbsp) in a pan without oil, remove, let cool down a little and mix with the salad.


  • Remove the potatoes from the aluminum foil, cut lengthways / halve, fill with the potato cream, garnish with a carrot tip and serve with the Asian carrot blossom salad.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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