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.
What are your favourite ingredients for a salad?
And here’s that salmon and new potato salad recipe again in an easy, printable format:
Lemony salmon and new potato salad
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.
This is a commissioned post for Princes.
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More fish dishes to try
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Erik Jarnhammar says
Oh, I actually have never seen canned salmon! Does it taste good?
Emily Leary says
Absolutely. Fresh is great, of course, but this is a great alternative when you need it, because it’s prepared for you before being canned, and can be stored in the cupboard (rather than going off quickly in the fridge). We always have some to hand ready for speedy suppers. The kids love it!
Toni @ Gym Bunny Mummy says
We love salmon but never buy the tins as I remember my bra used to have to pick all the black bits & bones out. Looks like tinned fish has come a long way since then! The recipe looks fab
Emily Leary says
It really has! Thanks for dropping in :)
Vicki Montague - The Free From Fairy says
Looks delicious and perfectly simple. I love it! You are a very busy lady, I’ve no idea how you do it all!