Hot Smoked Salmon, Potato & Pickles Salad
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Hot Smoked Salmon, Potato & Pickles Salad
Recipe By Michael Weldon
Ingredients
1 kg Coles baby red royal potatoes, halved
6 free range eggs, hard boiled, quartered
1 red onion, sliced thinly
Dressing
1 cup Coles whole egg mayonnaise
½ cup Coles whole dill pickles, chopped
2 tbsp whole grain mustard
1 garlic clove, grated
2 tbsp apple cider vinegar
pinch of salt
pinch of black pepper
1 bunch of chives, chopped
1 bunch of parsley, chopped
1 bunch of dill, chopped
1 pack Coles hot smoked salmon
Method
Add the potatoes to a pot with a pinch of salt. Cover in water. Place over a medium heat and boil until tender. Drain and leave to steam.
In a large mix bowl mix together the dressing ingredients. Fold the herbs through. Add in the hot potatoes, eggs, red onion and smoked salmon (reserving a few chunks for the top). Fold together to coat everything in the dressing. Taste and adjust seasoning to your liking.
Serve the potato salad on large platter or picnic platter topped with the extra salmon.
