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.
Servings: 4
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
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.
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