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Potato, salmon and watercress salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate your barbecue with a zesty seafood potato salad!
Ingredients:
  • 1kg kipfler potatoes, scrubbed
  • 42.00 gm fresh lemon juice
  • 40.00 ml chopped fresh dill
  • 163.35 gm Whole Egg Mayonnaise
  • 150g portion hot smoked salmon, flaked
  • 3 hard-boiled eggs, quartered
  • 40.00 ml capers, rinsed, chopped
  • 1 small bunch watercress, sprigs removed
  • 20.00 ml lemon zest
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Cook uncovered for 20 to 25 minutes until tender. Drain the potatoes and let them cool for 10 minutes before slicing them thickly and mixing with lemon juice and dill.
  • Mix the Praise Whole Egg Mayonnaise with the potatoes, then gently combine with the salmon, egg, capers, and season to taste.
  • Place a bed of watercress sprigs on a platter. Spoon the potato mixture on top. Scatter lemon zest over the dish. Serve and enjoy!

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