Hot smoked salmon and potato salad

This potato salad is taken to the next level with hot smoked salmon, sugar snap peas and asparagus. It’s a tasty side to share, or you can enjoy it as a main meal.

6

10m

Note: + Cooling time

15m

Ingredients

  • 750g Coles Washed Kipfler Gourmet Potatoes or baby potatoes
  • 200g sugar snap peas, trimmed, halved lengthways
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
  • 1 cup (120g) frozen peas
  • 2 cups watercress sprigs
  • 150g Coles Tasmanian Hot Smoked Salmon Portions, coarsely flaked
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) crème fraîche
  • 1 tbs white wine vinegar
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped chives
  • 1 tsp horseradish cream
  • 1 tsp Dijon mustard

Method

STEP 1

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until tender. Refresh under cold water. Drain well. Cool slightly.

STEP 2

Meanwhile, cook the sugar snap pea, asparagus and peas in a large saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.

STEP 3

Use a sharp knife to thickly slice the potatoes diagonally. Arrange on a serving platter with watercress, pea mixture and salmon.

STEP 4

Whisk mayonnaise, crème fraîche, vinegar, dill, chives, horseradish and mustard in a bowl. Drizzle dressing over the salad. Season.

Get ready to go

For stress-free serving, make the dressing up to 2 days ahead. The pea mixture and potato can be cooked up to 6 hours ahead of serving.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.