Potato and Salmon Salad
INGREDIENTS
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750g new potatoes
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½ tbsp white wine vinegar
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1 tsp Dijon mustard
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1 shallot, finely sliced
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50g gherkins, drained and rinsed, diced
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1 handful fresh dill, roughly chopped
For the salad
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80g Watercress leaves
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150g Hot smoked salmon
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4 hard boiled eggs, peeled and halved
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4 tablespoons full of mayonnaise
METHOD
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Add the new potatoes to a pan, cover with cold water. Bring to the boil and then simmer for 10 minutes until tender. Top tip: If you plan to serve a hard boiled eggs with your salad why not drop them into the pan with your potatoes to cook for 10 minutes once the water has boiled
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Finely chop the shallot, fresh gherkins and dill.
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Add the cold pressed rapeseed oil, vinegar, mustard plus chopped shallot, gherkins and dill to a bowl and then whisk together using a fork.
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When the potatoes are cooked, drain and set aside to cool.
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When the potatoes have stopped steaming add the dressing to the pan and stir through to coat all the potatoes.
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In 4 bowls arrange your potato salad with a handful of watercress and portion of hot smoked salmon in each
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Peel the shell from the eggs cut in half and add an egg to each salad bowl
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Finish each bowl of salad with a dollop of mayonnaise