Smoked Salmon Potato Salad With Hearts of Palm
Servings: 4
Ingredients
- 500 g new potatoes I used Charlotte here
- 1 tbsp olive oil extra virgin if you have it
- 2 tbsp mayonnaise I used my own dill mayonnaise recipe, link in notes section
- 100 g smoked salmon
- 6 radish thinly sliced
- 4 spears hearts of palm canned, sliced
- salt and pepper to season
- dill a few fresh fronds
Instructions
- First, boil the potatoes in a large pan of salted water - for around 15 minutes until soft.
- When the potatoes are cooked, drain the the water away.
- With the cooked potatoes drained, add these to a large salad bowl. Tumble in the hearts of palm, sliced radish and spoon over the mayonnaise dressing.
- Using salad servers, lightly toss the ingredients so the potatoes are coated.
- Next add the pieces of smoked salmon, toss a little more but not too much.
- Finally scatter over the fresh dill and salt and pepper seasoning as wished.
Notes
Important consideration: You can eat this smoked salmon potato salad immediately whilst the potatoes are still warm. However, if you plan to serve as a lunchbox dish or party platter, you should let the potatoes cool completely before adding the smoked salmon. Then keep the assembled salad chilled until serving and once removed from fridge, eat within two hours.
Dill mayonnaise recipe found at:
https://maisoncupcake.com/dill-mayonnaise-with-rapeseed-oil/
https://maisoncupcake.com/dill-mayonnaise-with-rapeseed-oil/