A dressing of spinach and parsley leaves with a touch of tangy lemon gives this simple potato and smoked salmon salad a refreshing, summery flavor. Adding the salmon flakes and boiled eggs turns it into a hearty (and much more interesting!) summer meal.
500gbaby new potatoes
50gbaby spinach leaves(large handful)
2tablespoonschopped fresh parsley
1tablespoonfresh squeezed lemon juice
4tablespoonsextra-virgin olive oil
2boiled free-range organic eggs,peeled and quartered
sea salt and freshly ground pepper,to taste
Cook potatoes in salted water until just tender when pierced with a knife. Drain and when cool enough to handle, cut in half or quarters.
For dressing, combine spinach leaves, parsley, garlic, lemon juice and olive oil in a food processor or hand-held blender.
Place the smoked salmon in a non-stick skillet and cook over medium-heat for 3 minutes. Using a wooden spoon to break up the salmon into flakes.
In a large bowl, combine potatoes, flaked salmon and red onion.
Toss the salad with the dressing and arrange on a serving platter. Garnish with the quartered eggs. Season with salt and pepper.