Potato and Salmon Salad

INGREDIENTS

• 750g new potatoes

• 1 tbsp Littleseed Extra Virgin British Rapeseed Oil

• ½ tbsp white wine vinegar

• 1 tsp Dijon mustard

• 1 shallot, finely sliced

• 50g gherkins, drained and rinsed, diced

• 1 handful fresh dill, roughly chopped

For the salad

• 80g Watercress leaves

• 150g Hot smoked salmon

• 4 hard boiled eggs, peeled and halved

• 4 tablespoons full of mayonnaise

METHOD

1. 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

2. Finely chop the shallot, fresh gherkins and dill.

3. Add the cold pressed rapeseed oil, vinegar, mustard plus chopped shallot, gherkins and dill to a bowl and then whisk together using a fork.

4. When the potatoes are cooked, drain and set aside to cool.

5. When the potatoes have stopped steaming add the dressing to the pan and stir through to coat all the potatoes.

6. In 4 bowls arrange your potato salad with a handful of watercress and portion of hot smoked salmon in each

7. Peel the shell from the eggs cut in half and add an egg to each salad bowl

8. Finish each bowl of salad with a dollop of mayonnaise