Hot-smoked Salmon & Potato Salad
This refreshing potato salad combines tender baby new potatoes with flaked hot-smoked salmon, crisp watercress, and zesty spring onions. Topped with a creamy Greek yogurt and fresh dill dressing, each bite offers a burst of flavor that will leave your taste buds dancing. Serve this vibrant salad as a light lunch or a flavorful side dish at your next gathering.
— Constant Cookbook
Ingredients
- 500g baby new potatoes , larger ones halved
- 2 handfuls watercress
- pack flaked hot- smoked salmon
- 3 spring onions , sliced
- 3 tbsp chopped fresh dill
- 4 rounded tbsp Greek yogurt
Instructions
- Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
- Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.
Cook Time
15M
Prep Time
PT10M
Yield
Easily doubled
Nutrition
- Calories: 354 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.93 milligram of sodium
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