Potato, salmon and watercress salad

title="Potato, salmon and watercress salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Potato-salmon-and-watercress-salad.jpg" srcset="https://img.taste.com.au/iuRF4DSO/w720-h480-cfill-q80/taste/2016/11/potato-salmon-and-watercress-salad-62551-1.jpeg 720w, https://img.taste.com.au/aPsUIubH/w643-h428-cfill-q90/taste/2016/11/potato-salmon-and-watercress-salad-62551-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Potato, salmon and watercress salad"
/>

• 0:30 Prep


• 0:25 Cook


• 
  6 Servings


• Capable cooks

A potato salad is a barbecue essential, and this one has a zesty seafood twist!

Featured in
Smoked salmon recipes, Potato salad recipes

Ingredients

• 1kg kipfler potatoes, scrubbed


• 2 tablespoons fresh lemon juice


• 2 tablespoons chopped fresh dill


• 2/3 cup Praise Whole Egg Mayonnaise


• 150g portion hot smoked salmon, flaked


• 3 hard-boiled eggs, quartered


• 2 tablespoons capers, rinsed, chopped


• 1 small bunch watercress, sprigs removed


• 1 tablespoon lemon zest

Method

• 
  
  
  Step 1
  
  
  
  
  Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered, for 20 to 25 minutes or until tender. Drain. Set aside for 10 minutes to cool slightly. Thickly slice and toss through lemon juice and dill.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the Praise Whole Egg Mayonnaise to the potatoes and toss to combine. Toss through the salmon, egg and capers and season.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Arrange watercress sprigs on a platter. Top with the potato mixture. Sprinkle with lemon zest. Serve.
  
  
  

• Author: Alison Adams for Praise


• Image credit: Jeremy Simons


• Publication: Super Food Ideas

Source: taste.com.au