

Roasted salmon potato salad
Ingredients
- 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
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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
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Calcium 80mg
-
Iron 1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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