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Creamy salmon potato salad recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in layers of zesty potato and salmon salad for a flavorful experience!
Ingredients:
  • 1.5kg kipfler potatoes, unpeeled
  • 300g green beans, cut into 3cm pieces
  • 1 small red onion, cut into very thin wedges
  • 1 lemon, rind finely grated
  • 300g carton sour cream
  • 260g (1 cup) Greek-style yoghurt
  • 110g jar capers, drained, finely chopped
  • 40.00 ml chopped fresh dill, plus extra sprigs, to serve
  • 100g baby spinach
  • 2 x 150g packet hot smoked salmon
  • 2 hard-boiled eggs, cut into wedges
Instructions:
  • Place potatoes in a stockpot filled with cold water. Bring to a boil over high heat, then simmer for 15-20 minutes until tender. Drain, cool, slice into 2cm-thick pieces, and transfer to a bowl.
  • Boil the beans for 2 minutes in a saucepan, then add the onion and cook for another minute. Drain and rinse with cold water, then transfer to a bowl. Mix in lemon rind, season with salt and pepper, and toss everything together well.
  • Mix together the sour cream, yogurt, capers, and dill in a bowl.
  • Pour in 1 cup of the sour cream mixture into the potatoes and toss until evenly mixed. Spread half of the potato mixture at the bottom of a 3L (12 cup) glass trifle bowl or glass serving bowl.
  • Layer 80g of spinach over the potato, then spoon the bean mixture on top. Crumble the salmon over the beans. Finish with the remaining potato, sour cream, and spinach. Garnish with radish, egg, and extra dill. Season to taste and enjoy!

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