Sal­mon and Potato Salad

Dish - - Dish + Puhoi -

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.

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

1/2 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

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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