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Roasted salmon potato salad

  • Hands-on time: 10 mins
  • Time to make: 25 mins
  • Serving: 10 people
Ratings: 5.0
Ingredients

Ingredients

  • 800g new potatoes, halved
  • 200g wood-roasted smoked salmon
  • 4 spring onions, sliced
  • 4 radishes, sliced
  • 1 whole cooked beetroot (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 rocket
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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