NZ Woman's Weekly

New baby potato and salmon salad

New baby potato and salmon salad
  • Meal Type

  • Servings

  • Courses


The fresh, zesty herb dressing gives this simple potato salad a kick. Adding the salmon flakes and boiled eggs turns it into a hearty summer meal or great pot luck salad.

  • 500g new baby potatoes
  • 200g hot smoked salmon, flaked
  • 4 boiled eggs, peeled and quartered
  • 5 sprigs mint
  • 50g baby spinach leaves – about a cup
  • 1 clove garlic, chopped
  • 1 tsp lemon zest
  • ¼ cup olive oil
  • 2-3 tbsp warm water
  • Snipped chives and cracked pepper

1 Cook potatoes in salted water until just tender when pierced with a knife. Drain and cool enough to handle, cut in half or quarters.

2 In a large bowl, combine potatoes, flaked salmon and quartered eggs.

3 For dressing, combine mint, spinach leaves, garlic and lemon zest in a food processor (or use a jug and a stick blender). Process until fine; add oil and enough warm water to make a thin, pourable dressing. Season to taste.

4 Toss the salad with some or all of the dressing and arrange on a serving platter.  Garnish with snipped chives and cracked pepper.

*If you have excess dressing, keep in the fridge and use for pasta or as a marinade for chicken or over grilled fish.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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