Pink Eye Potato and Salmon Salad
Our twist on classic potato salad uses two ingredients that Tassie is famous for … pink eye potatoes and salmon. The creamy dressing compliments the natural nuttiness of the pink eyes beautifully and flaked salmon takes this dish to the next level of deliciousness.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 450g fresh salmon fillets
- 10 medium pink eye potatoes
- 1 small red onion, finely diced
- 1 tbsp chives, choppe
- 1 tbsp capers
- 3 tbsp dill, chopped
- 2 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 2 tbsp sour cream
- Salt and pepper
- Flat leaf parsley to garnish
How do I make it?
- Pat salmon with paper towel and then brush with a little olive oil on both sides. Cook salmon in a pan over medium high heat for 3-4 minutes, flip and cook other side for a further 3-4 minutes. Remove salmon from heat and set aside to cool.
- Bring a pot of salted water to the boil. Scrub potatoes and add to the water. Cook until potatoes are cooked through but still firm and holding their shape.
- Drain potatoes and allow to cool slightly before chopping into bite-sized chunks.
- In a large bowl combine mayonnaise, Greek yoghurt and sour cream with onion, dill and capers. Season to taste.
- Add potatoes and toss through the dressing to coat.
- Use a fork to flake pieces of salmon into the potato salad. Gently fold salmon through the salad.
- Serve garnished with flat leaf parsley or dill.
