A fresh twist on a classic salad.
|400 g||potatoes — peeled|
|200 g||smoked salmon — flaked|
|2||grapefruit — ruby, segmented|
|60 ml||fresh dill — chopped|
|15 ml||fresh chillies — 573|
|5 ml||wholegrain mustard|
|salt and freshly ground black pepper — to taste|
Boil the potatoes for 10-15 minutes in salted water until just cooked. Drain, leave to cool and cut into quarters.
Arrange the salad ingredients on a serving platter.
Prepare the dressing: Beat 20ml of the grapefruit juice into the mustard. Slowly beat in the oil and season with salt and freshly ground black pepper. Drizzle the dressing over the salad just before serving.
Words and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.