The combination of fresh leaves, smoky salmon and fiery horseradish in this simple salad is perfect for anyone who's fed up with the traditional lettuce, tomato and cucumber combination...
Herby Potato and Hot Smoked Salmon Salad
Prep time: About 10 minutes
Cook time: About 15 minutes
500g New potatoes (salad), cut into small chunks
100g Hot smoked salmon flakes or smoked salmon, roughly chopped
Large handful baby spinach
3 Spring onions, sliced
2tbsp Fresh parsley, roughly chopped
2tbsp Fresh mint, roughly chopped
For the horseradish mayo:
4tbsp Low-fat mayonnaise
2tbsp Creamed horseradish
Scrub the potatoes, cut each in half lengthways and then in half lengthways again.
Place potatoes in a large plastic microwave proof bowl, rinse them with water, drain and cook for seven to eight minutes covered with a plastic plate or cling film. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
Or you can place the potatoes in a pan with just enough boiling water to cover them. Put the lid on, bring to the boil and simmer for 15-20 minutes or until tender, drain.
Allow the potatoes to cool slightly. Lightly toss together all the ingredients. Place in bowls or on plates and serve with a dollop of fresh horseradish mayo.
For more great recipes visit www.manyfacesofpotatoes.co.uk.
Will you be giving this a try?
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