Hot Smoked Salmon Potato Salad
Welcome the flavours of spring with this mouthwatering salad! Made with Harris Smokehouse Wild Caught Hot Smoked Salmon, savour its flavour with baby potatoes and a dressing made from our SIMON JOHNSON Mayonnaise and Dijon Mustard. Add capers, cornichons and a mix of fresh herbs for the perfect Spring meal.
Course Main Dish, Salad, Side Dish
Servings 0
Ingredients
- 500g chat potatoes, boiled and halved
- 2 Tbsp SIMON JOHNSON Mayonnaise
- 1 Tbsp SIMON JOHNSON Dijon Mustard
- 2 Tbsp SIMON JOHNSON Salted Capers 4mm, rinsed
- 5-6 SIMON JOHNSON Cornichons, chopped
- 1/3 cup chopped herbs (such as dill, chives, or parsley)
- sea salt, to taste
- 140g Harris Smokehouse Hot Smoked Salmon
- additional chopped herbs to garnish
Instructions
- Boil the chat potatoes in salted water for approx 15-20 minutes, until they are fork-tender. Drain and let them cool completely. Once cooled, halve and set aside.
- In a large mixing bowl, combine the potatoes, mayonnaise, Dijon mustard, capers, chopped cornichons and salt. Add fresh herbs and mix, adjust seasonings according to taste.
- Add flaked hot smoked salmon to the bowl, gently toss together to coat the potatoes and salmon evenly with the dressing.
- Garnish with additional fresh herbs before serving.
Keyword light meals, Pescetarian, potato salad, salmon