THE DAIRY KITCHEN
Potato and Salmon Salad with Dill Dressing
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
This gourmet tasting salad is deceivingly simple to make! You’ll be surprised at how well yoghurt replaces mayonnaise for a lighter, more nutrient rich dressing for potato salad!
Ingredients
500g chat potatoes1 bunch asparagus, trimmed
200g hot smoked salmon
½ small red onion, cut to into fine slivers
20g rocket leaves
1 cup Greek-style natural yoghurt
1 tablespoon chopped dill
Handy Tips
Tip: If preparing ahead of time, arrange the ingredients in a bowl and prepare the dressing separately. Cover and refrigerate until required, then dress the salad at the last minute.
Add a little finely grated lemon rind and juice to this recipe for an extra zing. Capers are also a great addition!
Method
- Place potatoes in a large saucepan and cover with cold water. Bring to the boil and season with salt, cook uncovered, for 10 minutes or until tender when pierced with a skewer. Cut asparagus spears in half and add to the pot, boil for one minute, then drain and rinse under cold water. Pick out asparagus and place in a serving bowl. Allow potatoes to cool for 10 minutes, before cutting in half and adding to the bowl.
- Flake smoked salmon into large chunks and add to the serving bowl, along with red onion and rocket, toss to combine.
- Combine yoghurt, chopped dill and season with salt and freshly ground pepper, drizzle over the salad and serve immediately.
