This salmon and potato salad with dill dressing is perfect when you're in need of a light lunch or as a substantial side at a summer BBQ.
Ingredients
500g chat potatoes
1 bunch asparagus, trimmed
200g hot smoked salmon
1/2 small red onion, cut to into fine slivers
20g rocket leaves
1 cup Greek-style natural yogurt
1 tablespoon chopped dill
Method
Place potatoes in a large saucepan and cover with cold water. Bring to the boil and season with salt, cook uncovered, for 10 minutes or until tender when pierced with a skewer.
Cut asparagus spears in half and add to the pot, boil for one minute, then drain and rinse under cold water. Pick out asparagus and place in a serving bowl.
Allow potatoes to cool for 10 minutes, before cutting in half and adding to the bowl.
Flake smoked salmon into large chunks and add to the serving bowl, along with red onion and rocket, toss to combine
Combine yogurt, chopped dill and season with salt and freshly ground pepper, drizzle over the salad and serve immediately
Tips & Hints
If preparing ahead of time, arrange the ingredients in a bowl and prepare the dressing separately. Cover and refrigerate until required, then dress the salad at the last minute.
Add a little finely grated lemon rind and juice to this recipe for an extra zing. Capers are also a great addition!
