Potato salad with a twist

Prep: 10 mins, Cooking: 15 mins
Rate this recipe
The light dressing makes all the difference.

By Food24 May 04 2015
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Ingredients (8)

600 g baby potatoes — or fingerling potatoes
sea salt
1/2 red onion — finely sliced
4 fennel — bulb, halved, sliced
15 g pea shoots
200 g smoked salmon — sliced
for the dressing:
lemon — halved, juice only
sea salt and freshly ground black pepper
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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
Dawie Verwey

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