creamy salmon potato salad
serves 8 | prep 30 mins | cooking 20 mins
1.5kg kipfler potatoes, unpeeled
300g green beans, cut into 3cm pieces
1 small red onion, cut into very thin wedges
1 lemon, rind finely grated
300g ctn sour cream
260g (1 cup) Greek-style yoghurt
110g jar capers, drained, finely chopped
2 tbs chopped fresh dill, plus extra sprigs, to serve
100g baby spinach, plus extra, to serve
2 x 150g pkt hot-smoked salmon
4 radishes, very thinly sliced
2 hard-boiled eggs, cut into wedges
1 Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15-20 minutes or until just tender. Drain and set aside to cool. Cut crossways into 2cm-thick slices. Transfer to a bowl.
2 Meanwhile, cook the beans in a saucepan of boiling water for 2 minutes. Add the onion and cook for 1 minute. Drain and refresh under cold running water. Drain well. Transfer to a separate bowl. Season. Toss in the lemon rind.
3 Combine the sour cream, yoghurt, capers and dill in another bowl. Add 1 cup of sour cream mixture to the potato and toss until well combined.
4 To arrange, place half the potato mixture in the base of a 3L glass trifle bowl or flat-base glass serving bowl. Arrange 80g spinach on top of the potato layer then add a layer of bean mixture. Flake over the salmon. Top with the remaining potato mixture. Drizzle over the remaining sour cream mixture and scatter with the remaining spinach. Top with the radish, egg, and extra spinach and dill. Season and serve.
NOTE
Boiled eggs are terrific in salads, adding colour, texture and protein. They will keep in the fridge for up to a week, so why not boil a few
