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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 Time
15
mins
Cook Time
15
mins
Total Time
30
mins
Course:
Salads
Keyword:
potatoes, salad, salmon
Servings:
4
Author:
Emily Leary
Ingredients
5
tbsp
naturally low fat yoghurt
1/2
tsp
English mustard
good pinch salt pepper
juice of half a lemon
500
g
new potatoes
100
g
baby spinach
washed
2
cans of Princes Atlantic Salmon with Lemon and Black Pepper
2
eggs
few sprigs of fresh dill
Metric
-
Ounces
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.