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Crispy potato and salmon salad recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and delicious low-calorie bowl with hot smoked salmon for a stress-free weeknight meal ready in under 30 minutes.
Ingredients:
  • 500g baby coliban (chat) potatoes
  • 1 bunch asparagus, trimmed
  • 60g baby rocket
  • 2 x 150g hot smoked salmon fillets, skin removed, flaked
  • 40.00 ml sliced small gherkins (cornichons)
  • 250.00 ml fresh continental parsley leaves
  • 125.00 ml fresh basil leaves
  • 20.00 ml baby capers
  • 60ml (1/4 cup) olive oil
  • 20.00 ml white wine vinegar
Instructions:
  • In a saucepan, boil potatoes in water with a lid until tender, about 10 minutes. Drain and let cool. Slice potatoes into quarters and spray with olive oil. Cook on a barbecue until crisp and golden, about 10 minutes, turning occasionally.
  • For the salsa verde, finely chop the parsley and basil, and roughly chop the capers. Mix them in a bowl with the oil and vinegar.
  • Place the asparagus in a heatproof bowl and prepare a separate bowl of iced water. Pour boiling water over the asparagus and let sit for 1 minute. Use tongs to transfer the asparagus to the iced water bath. Drain and pat dry before cutting in half lengthwise. Arrange rocket on a serving platter, top with potatoes, asparagus, and salmon. Sprinkle with cornichons and drizzle with salsa verde. Serve with extra salsa verde on the side.

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