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.
Course
Side Dish
Category
Brunch
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
AutorElle
Ingredients
500gbaby new potatoes
200gsmoked salmon,chopped
1red onion,sliced
50gbaby spinach leaves(large handful)
2tablespoonschopped fresh parsley
2clovesgarlic,minced
1tablespoonfresh squeezed lemon juice
4tablespoonsextra-virgin olive oil
2boiled free-range organic eggs,peeled and quartered
sea salt and freshly ground pepper,to taste
Method
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.