This lightened-up potato salad is dressed with a flavourful mustard-based vinaigrette instead of mayonnaise. Mixed with flaked salmon and topped with eggs, it's wonderful warm but just as good as a cold lunch the next day.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 6 servings
- 4 eggs
- 1 pkg yellow-fleshed potatoes scrubbed
- 400 g skinless salmon fillets
- 1/4 teaspoon each salt and pepper
- 2 tablespoons lemon juice
- 4 teaspoons olive oil
- 4 teaspoons grainy mustard
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 8 cornichons sliced
Place eggs in saucepan; pour in enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil. Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again.
Make-ahead: Refrigerate for up to 2 days.
Peel off shells; cut eggs into quarters.
Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain. Let cool just enough to handle; cut into quarters.
Meanwhile, place salmon on parchment paper–lined rimmed baking sheet; sprinkle with half of the salt and pepper. Bake in 350 F (180 C) oven until fish flakes easily when tested, 12 to 15 minutes. Flake with fork.
In large bowl, whisk together lemon juice, oil, mustard and remaining salt and pepper. Add potatoes, salmon, chives, dill and cornichons; gently toss to coat. Scrape onto serving platter; top with eggs.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 751 mg
- Sugars 7 g
- Protein 18 g
- Calories 306.0
- Total fat 13 g
- Potassium 619 mg
- Cholesterol 155 mg
- Saturated fat 3 g
- Total carbohydrate 30 g
- Iron 13.0
- Folate 21.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 25.0