A few weeks ago, I published this Potato Salad with Avocado recipe. It was a big success and I received a few messages from my readers saying that they thought they shouldn’t  eat potatoes because of the high glycemic index. They were happy to know that baby potatoes have lower glycemic index and are considered medium GI.

So I decided to share with you one more recipe using baby potatoes.

Don’t be intimidated by the long cooking instructions. This recipe is really easy to make – it’s just  layers of potatoes, salmon, asparagus and eggs. Very healthy and filling.

This dish is perfect for a weekend brunch and you can also take it to work next day for a an easy lunch.

Baby potatoes and asparagus are in season in spring so why not to use them now that they are available in abundance.