Potato and Salmon Salad recipe

Calories
461.2

Fat
19.4g

Protein
27.4g

Carbs
50.3g

Sugars
9.6g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Potato and Salmon Salad

About

An easy lunch for any day of the week, and as an alternative you can even use tinned fish for ease!

Ingredients

Method

Preheat the oven to 200˚C.
Boil the baby potatoes in salted boiling water for 12 - 15 minutes until just tender and then allow them to cool in a colander.
Place the salmon darnes on a roasting tray lined with parchment paper. Drizzle olive oil and season with salt and pepper and place in the oven for 15 minutes until cooked through and coloured. Remove from the oven and set aside to cool.
When the potatoes are cooled, slice the potatoes into rough chunks and place in a bowl, add the spring onions and mayonnaise. Toss to combine and coat the potatoes and break the cooked salmon into pieces over it. Carefully toss to distribute the salmon. Keep in the fridge, covered with cling film until needed.
Enjoy with extra salad leaves and a squeeze of lime juice.