1kg chat (small) potatoes, cut into 1cm-thick slices
100g sliced smoked salmon, cut into thick strips
1/3 cup chopped fresh chives
2 tablespoons chopped fresh dill
Lemon wedges, to garnish (optional)
60mls (1/4 cup) extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons wholegrain mustard
Salt & ground black pepper, to taste
Step 1Place 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 2Meanwhile, 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 3To 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 4Place 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
All nutrition values are per serve
Prep: 15 minutes (+ 5 mins cooling time)
- Publication: Australian Good Taste