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Salmon
Potato salad
New potato salad with smoked salmon and caperberries

New potato salad with smoked salmon and caperberries

Name: New potato salad with smoked salmon and caperberries
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g new potatoes; 200g smoked salmon, torn; 235g jar caperberries, drained and rinsed; 200g cherry tomatoes, quartered; 2 little gem lettuces, sliced; 1 shallot, finely chopped; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 1 tsp sugar; 3 tbsp extra-virgin olive oil

Easy
September 2012

Easy
September 2012

Test kitchen approved

Serves 4
Takes 10 minutes to make, 15 minutes to cook

This smoked salmon and new potato salad recipe is quick and easy to make and perfect for a light lunch or supper.

Nutrition: per serving

Calories: 289kcals
Fat: 14.7g (2.2g saturated)
Protein: 15.7g
Carbohydrates: 25g (5g sugars)
Fibre: 4.3g
Salt: 6.5g

Nutrition: per serving

Calories: 289kcals
Fat: 14.7g (2.2g saturated)
Protein: 15.7g
Carbohydrates: 25g (5g sugars)
Fibre: 4.3g
Salt: 6.5g

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Ingredients

500g new potatoes
200g smoked salmon, torn
235g jar caperberries, drained and rinsed
200g cherry tomatoes, quartered
2 little gem lettuces, sliced
1 shallot, finely chopped
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tsp sugar
3 tbsp extra-virgin olive oil

Method

Boil or steam the potatoes for 15 minutes until tender. Meanwhile, mix the salmon with the caperberries, tomatoes and lettuce.
Mix the shallot with the mustard, white wine vinegar and sugar. Whisk in the olive oil, then season.
Add the cooked potatoes to the salad, pour over the dressing, toss, then serve immediately.