Potato salad with a twist

Recipe from: 14 September 2015
salmon, potatoes,recipes

Ingredients 10
Servings
Time 00:10
  • 600
    g
    waxy baby or fingerling potatoes
  • Sea salt
  • 1/2
    red onion, finely sliced
  • 4
    baby fennel bulbs, finely sliced
  • 15
    g
    baby pea shoots
  • 200
    g
    smoked salmon slices
  • FOR THE DRESSING:
  • Juice of ½ a lemon
  • 1/3
    cup
    olive oil
  • Sea salt and black pepper
 

Method

00:15
 
Place the potatoes in a pot, cover with cold water and add salt. Bring to the boil and simmer until soft but not so they’re falling apart. Remove and drain in a colander. While still warm, toss with dressing. Allow to stand for

10 minutes.

For the dressing:
Place the lemon juice in a bowl, whisk in the olive oil until combined and season well.

Place sliced onions, fennel, pea shoots and salmon in a bowl; add potatoes and stir well to combine.

To serve:
Divide between 4 serving bowls and serve immediately.

Words:
Justine Kiggen,
Fairlady magazine
Image:
Dawie Verwey

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Read more on: salmon  |  potatoes  |  recipes
 

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