20m
prep
10m
cook- 4 servings
Need dinner in a hurry? Whip up this salmon and potato salad in under 30 minutes.
370 calories per serve
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
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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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