Potato & smoked salmon salad with lemon dressing

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Potato & smoked salmon salad with lemon dressing

(3) Rate it

  • 0:15 Prep
  • 0:17 Cook
  • 6 Servings
  • Capable cooks

Featured in
Budget

Ingredients

  • 1kg chat (small) potatoes, cut into 1cm-thick slices
  • 4 eggs
  • 100g sliced smoked salmon, cut into thick strips
  • 1/3 cup chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • Lemon wedges, to garnish (optional)

lemon dressing

  • 60mls (1/4 cup) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons wholegrain mustard
  • Salt & ground black pepper, to taste

Method

  • Step 1
    Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 10 minutes or until tender. Drain and set aside to cool.
  • Step 2
    Meanwhile, place the whole eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, stirring occasionally, for 7 minutes. Drain and rinse under cold running water. Set aside for 5 minutes to cool slightly. Peel the eggs and cut into quarters. Set aside.
  • Step 3
    To make the lemon dressing, place the olive oil, lemon juice, wholegrain mustard, salt and pepper in a small jug. Use a fork to whisk until well combined.
  • Step 4
    Place the cooled potatoes in a large bowl. Add the eggs, salmon, chives, dill and lemon dressing and toss gently to combine. Serve immediately garnished with lemon wedges, if desired.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Gluten free
  • Lactose free
  • Milk free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Soy free
  • Tree nut free
  • Wheat free

Nutrition

  • 1105 kj

    Energy

  • 14g

    Fat Total

  • 3g

    Saturated Fat

  • 3g

    Fibre

  • 13g

    Protein

  • 153mg

    Cholesterol

  • 297.45mg

    Sodium

  • 2g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve

Notes

Prep: 15 minutes (+ 5 mins cooling time)

  • Publication: Australian Good Taste

Source: taste.com.au

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