Roasted salmon potato salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 10

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

800g new potatoes, halved
200g wood-roasted smoked salmon
4 spring onions, sliced
4 radishes, sliced
1 whole cooked beetrootbeetsX (150g), diced

Dressing
⅓ cup fresh dill, chopped
1 lemon, juice and zest
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
5 tablespoons low-fat plain yoghurt
½ teaspoon caraway seeds
3 cups baby rocketarugulaX

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Place potatoes in a pot of water. Bring to the boil and simmer for 12-15 minutes. Drain and cool. Place in a salad bowl with other vegetables except rocket.

2 Break salmon in chunks. Mix dressing ingredients together. Add to salad and toss lightly. Add salmon and rocket and serve.

Serving suggestion

Serve with fresh lemon slices if preferred.

HFG tip

To transport: Pack potato salad, rocket and salmon separately and mix together in bowl when ready to serve.

Nutrition Info (per serve)

Calories 110cal

Kilojoules 460kJ

Protein 8g

Total fat 2g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 3g

Dietary fibre 2g

Sodium 410mg

Calcium 80mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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