Salmon and potato salad

Salmon and potato salad

recipe image


  • 20m
    prep

  • 10m
    cook
  • 4 servings

Salmon and potato salad

Need dinner in a hurry? Whip up this salmon and potato salad in under 30 minutes.

calories

370 calories per serve

warning

Allergens: Recipe may contain fish.

7 Ingredients

  • 4 green shallots, thinly sliced

  • 2 Lebanese cucumbers, sliced

  • 1/3 cup fresh mint leaves, shredded

  • 1 110g jar Korean Salad Dressing (Sakims brand)

  • 1 415g can pink salmon (John West brand), drained, flaked

  • 50g snow pea sprouts, trimmed

  • Select all ingredients

2 Method Steps

  • Cook the potatoes (800g washed small potatoes) in a medium saucepan of salted boiling water for 10-12 minutes or until just tender (see microwave tip). Drain and cool under cold running water.

  • Quarter the potatoes and place in a large bowl with the green shallots (4 green shallots, thinly sliced), cucumbers (2 Lebanese cucumbers, sliced) and mint (1/3 cup fresh mint leaves, shredded). Toss to combine. Reserve 2 tablespoons of the salad dressing (1 110g jar Korean Salad Dressing (Sakims brand)) and pour the remaining dressing over the potato salad and gently toss to combine. Arrange the potato salad on serving plates, top with the flaked salmon (1 415g can pink salmon (John West brand), drained, flaked) and snow pea sprouts (50g snow pea sprouts, trimmed). Spoon over the reserved salad dressing and serve.

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Recipe Notes

Microwave tip: pierce each potato three times with a fork. Place directly onto the turntable and cook uncovered 4-5 minutes on High/850watts/100% or until just tender. Wrap potatoes in foil and stand for 5 minutes before cutting into quarters. Gourmet tip: use canned red salmon instead of pink salmon. For the kids: potato salad with salmon – leave out green shallots.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

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