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.