Salmon and Potato Salad
Photography Olivia Galletly.
A great way to use up leftover new potatoes and baked salmon. Serve as a light lunch or as a side to feed a crowd.
Serves: 4–6
INGREDIENTS
400 grams small, new-season potatoes
250 grams asparagus, woody stalks removed, cut into 3cm pieces
½ cup fresh or frozen peas
3 medium-sized eggs
small bunch chives, finely chopped
½ medium red onion, finely diced
1 tablespoon capers, finely chopped
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
1 clove of garlic, crushed
250 grams hot-smoked salmon
1 small handful of dill leaves
salt and ground black pepper
METHOD
Cook the potatoes in a saucepan of salted boiling water until potatoes are tender.
Using a slotted spoon, remove the potatoes from the boiling water (leave the water on the boil) and set aside to cool. Add the asparagus and peas to the boiling water and cook for 2 minutes. Drain, run under cold water and drain again.
Cook the eggs in boiling water for 8 minutes, drain, run under cold water and peel. Cut into quarters.
Mix the chives, red onion, capers, wholegrain mustard, vinegar, olive oil and garlic together in a large bowl.
Add the potatoes, peas and asparagus and season well. Add the chunks of smoked salmon and gently fold through, being careful not to break the pieces up as you mix. Transfer to a serving bowl and top with eggs and fresh dill. Serves 4–6 as a side.
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