Lemon black pepper salmon and new potato salad

Let the sunshine in with the delicious, quick and nutritious salad that is perfect for a family meal all year round. Lemon, black pepper and mustard dress this deliciously light meal, made with new potatoes, soft boiled egg, and iron-rich spinach.

Princes Salmon comes already prepared and boned, so you can add it to your recipes straight from the can. And at only £1.70 a can, it’s an incredible affordable way to get long chain Omega 3 fatty acids into your family’s diet, which may help keep your heart healthy and reduce the likelihood of heart disease.

Here’s how to make this salmon and new potato salad.

Ingredients

• 5 tbsp naturally low fat yoghurt
• 1/2 tsp English mustard
• good pinch salt pepper
• juice of half a lemon
• 500g (1.1 lbs) new potatoes
• 100g (3.52 oz) baby spinach, washed
• 2 160g (5.64 oz) cans of Princes Atlantic Salmon with Lemon and Black Pepper
• 2 eggs
• few sprigs of fresh dill

Instructions

Halve, boil for 10 minutes until tender and cool the new potatoes. Soft boil (3 minutes) or medium boil (5 minutes) the eggs, cool in ice water and peel.

Put the yoghurt in a bowl and mix in the salt, pepper and mustard.

Squeeze in the lemon juice, mix well and set aside.

Arrange the spinach on a large serving plate, top with the cooled potatoes.

Add the salmon in chunks straight from the can. Cut the eggs into quarters lengthways and add to the salad.

Drizzle generously with the dressing and finish with the dill sprigs.

And here’s that salmon and new potato salad recipe again in an easy, printable format:

Print Recipe

5 from 4 votes

Lemony salmon and new potato salad

A light, Omega 3 rich salad made with lemony salmon, fresh spinach, new potatoes and a deliciously simple yoghurt and mustard dressing.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Salads

Keyword: potatoes, salad, salmon

Servings: 4

Author: Emily Leary

Ingredients

• 5 tbsp naturally low fat yoghurt
• 1/2 tsp (0.5 tsp) English mustard
• good pinch salt pepper
• juice of half a lemon
• 500 g (1.1 lb) new potatoes
• 100 g (3.53 oz) baby spinach washed
• 2 cans of Princes Atlantic Salmon with Lemon and Black Pepper
• 2 eggs
• few sprigs of fresh dill

Instructions

• Halve, boil for 10 minutes until tender and cool the new potatoes.
• Soft boil (3 minutes) or medium boil (5 minutes) the eggs, cool in ice water and peel.
• Put the yoghurt in a bowl and mix in the salt, pepper and mustard.
• Squeeze in the lemon juice, mix well and set aside.
• Arrange the spinach on a large serving plate, top with the cooled potatoes.
• Add the salmon in chunks straight from the can. Cut the eggs into quarters lengthways and add to the salad.
• Drizzle generously with the dressing and finish with the dill sprigs.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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What are your favourite ingredients for a salad?

Find more tasty fish dishes at princes.co.uk, or try my mackerel vegetable couscous.

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This is a commissioned post for Princes.