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  • The Australian Women’s Weekly Food

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    Feb 19, 2023 3 minutes

    Zesty yoghurt potato salad with salmon

    PREP + COOK TIME 35 MINUTES SERVES 4

    1kg kipfler potatoes, scrubbed, halved lengthways
    100g pancetta
    1 tablespoon extra virgin olive oil
    4 x 150g skinless salmon fillets, pin-boned
    2 stalks (300g) celery, trimmed, leaves reserved, sliced on the diagonal

    ZESTY YOGHURT DRESSING

    ½ cup (140g) Greek yoghurt
    ½ bunch fresh chives, chopped finely, plus extra to serve
    1 teaspoon finely grated lemon rind, plus extra to serve
    1 tablespoon lemon juice
    1 tablespoon Dijon mustard

    Cook potatoes in a large saucepan of salted boiling

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