Potato, salmon and watercress salad

Cooking Salads Potato, salmon and watercress salad

A potato salad is a barbecue essential, and this one has a zesty seafood twist!

Lables: Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered, for 20 to 25 minutes or until tender. Drain. Set aside for 10 minutes to cool slightly. Thickly slice and toss through lemon juice and dill.
  2. Add the Praise Whole Egg Mayonnaise to the potatoes and toss to combine. Toss through the salmon, egg and capers and season.
  3. Arrange watercress sprigs on a platter. Top with the potato mixture. Sprinkle with lemon zest. Serve.

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1kg kipfler potatoes, scrubbed
2 tbsp fresh lemon juice
2 tbsp chopped fresh dill
2/3 cup Praise Whole Egg Mayonnaise
150g portion hot smoked salmon, flaked
3 hard-boiled eggs, quartered
2 tbsp capers, rinsed, chopped
1 small bunch watercress, sprigs removed
1 tbsp lemon zest

Adv

Autors
Preparation time
30
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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