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Creamy pesto potato salad with salmon
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Delicious 10-minute potato salad with hot smoked salmon, snow peas, asparagus, and creamy buttermilk pesto dressing - perfect for a quick midweek meal.
Ingredients:
  • 400g packet microwave baby potatoes, with butter and herb
  • 40g baby rocket leaves
  • 100g snow peas
  • 2 bunches baby asparagus
  • 2 x 150g packets hot smoked salmon
  • 60ml (1/4 cup) buttermilk
  • 40.00 gm store-bought basil pesto
  • 80g (1/2 cup) honey-roasted macadamias
Instructions:
  • Prepare the potatoes according to the instructions on the packaging.
  • Boil water in the kettle.
  • Halve the snow peas and place them with the asparagus in a large heatproof bowl.
  • 1. Blanch the snow peas and asparagus by pouring boiling water over them. Let sit for 3 minutes or until vibrant green and al dente. Drain well.
  • Combine the pesto and buttermilk in a jug and whisk until well mixed. Flake the salmon and chop the macadamias coarsely.
  • Halve the potatoes using tongs and a sharp knife, then arrange them on a large serving platter. Top with asparagus, snow peas, salmon, and rocket. Finish by drizzling with dressing and sprinkling with macadamias.

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