EGG AND SAL­MON PO­TATO SALAD

Hands-on time: 15 min­utes To­tal time: 30 min­utes Makes: 6 serv­ings

Canadian Living Comfort Food - - Eggs & Brunch -

This light­ened-up po­tato salad is dressed with a flavour­ful mus­tard-based vinai­grette in­stead of may­on­naise. Mixed with flaked sal­mon and topped with eggs, it’s won­der­ful warm but just as good as a cold lunch the next day.

1 pkg (680 g) mini yel­low-fleshed

pota­toes, scrubbed

400 g skin­less sal­mon fil­let

¼ tsp each salt and pep­per

2 tbsp lemon juice

4 tsp olive oil

4 tsp grainy mus­tard

2 tbsp chopped fresh chives

1 tbsp chopped fresh dill

8 cor­ni­chons, sliced

2 hard-cooked eggs, peeled

and quar­tered

In large saucepan of boil­ing salted wa­ter, cook pota­toes un­til ten­der, about 15 min­utes; drain. Let cool enough to han­dle; cut into quar­ters.

Mean­while, place fish on parch­ment pa­per–lined rimmed bak­ing sheet; sprin­kle with half each of the salt and pep­per. Bake in 350°F oven un­til fish flakes eas­ily when tested, 12 to 15 min­utes; flake with fork.

In large bowl, whisk to­gether lemon juice, oil, mus­tard and re­main­ing salt and pep­per. Add pota­toes, fish, chives, dill and cor­ni­chons; gen­tly toss to coat. Scrape onto serv­ing plat­ter; top with eggs.

PER SERV­ING: about 306 cal, 18 g pro, 13 g to­tal fat (3 g sat. fat), 30 g carb (2 g di­etary fi­bre, 7 g sugar), 155 mg chol, 751 mg sodium, 619 mg potas­sium. % RDI: 3% cal­cium, 13% iron, 8% vit A, 25% vit C, 21% fo­late.

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