Were fans of anything potato, and this salads tender slices go perfectly with the salmon, snow peas and dressing.
- Cook the potatoes in a steamer over a saucepan of simmering water for 12-15 minutes or until tender. Set aside to cool.
- Meanwhile, cook the snow peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Combine the yoghurt, lemon juice, water, mustard and chives in a bowl. Season with pepper.
- Thickly slice the potatoes crossways. Place in a large bowl. Add the snow peas, salad leaves and salmon and toss to combine. Divide among serving plates and drizzle over the dressing.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set