Tired of ending up with a refrigerator full of odd ingredients and hating to waste, I developed this sinfully simple summer potato salad with salmon to use up all those extra items that we always seem to have lying around. By including a few exotic additions like smoked salmon and bulking up the rest of the potato salad with everyday ingredients like yoghurt, garlic, lemon and onion, this dish makes for an ideal light lunch or dinner that’s easy on the budget.
For me, a recipe isn’t complete unless it contains a healthy amount of olive oil, fresh herbs, sea salt and garlic. I’m currently having a love affair with the humble potato – proof that the best kinds of food needn’t come with a hefty price tag. Anything that can be thrown together in 15 minutes and enjoyed out of doors with a glass of chilled wine also comes top of my list. Which is why this simple salad is so appealing. Summertime food needs to be about simplicity, authenticity and accessibility – whether you’re sitting down to lunch or eating on the run. Here I’ve paired my potato salad with Lourensford’s River Garden rosé 2016.
Summer Potato Salad with Salmon
Prep time: 15 mins / Cook time: 10 mins / Serves: 4
You will need:
- 12 – 15 new potatoes, washed
- 250ml full cream Greek yoghurt or creme fraiche
- 20ml extra virgin olive oil
- the juice and zest of half a large lemon (about 40ml)
- 1 small red onion, peeled and finely chopped
- half a large cucumber, seeds removed and finely chopped
- a handful of fresh dill, stalks removed
- 150g of smoked salmon or trout ribbons
- Coarse ground sea salt and black pepper
Place the potatoes into a pot, cover with water, replace the lid and set on the stove to boil. Once the water is boiling, allow the potatoes to cook until a knife can be passed cleanly through them.
In the meantime, make the sauce. In a large bowl, add the Greek yoghurt or creme fraiche, the olive oil and the lemon juice and zest. Add in the finely chopped red onion and cucumber, then pinch in the dill fronds. Roughly tear the smoked salmon ribbons into smaller pieces and add those to the sauce. Season with coarse ground black pepper and stir to combine. Taste the sauce before adding salt as often the smoked salmon can be very salty.
Once the potatoes have cooked through, drain them, slice each one in half and place in a bowl. Transfer them to the freezer for 5 minutes to cool them down – they need to be warm, not hot. Once cooled, add the halved potatoes to the sauce and gently stir to cover each potato.
Serve the potato salad at room temperature with a few cornichons or gherkins on the side and a glass of chilled Lourensford rosé.