EGG AND SALMON POTATO SALAD
Hands-on time: 15 minutes Total time: 30 minutes Makes: 6 servings
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
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
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.