Jersey Royal & Salmon Salad for Sainsbury’s Kitchen Heroes

Recently Sainsbury’s sent me a £50 giftcard and asked me to create a recipe using one or more “by Sainsbury’s” products.  The “by Sainsbury’s” product range contains literally thousands of every day items so the hardest part of this challenge was narrowing down what I was going to pick!

After a week away recently, where we ate really really badly (but enjoyed every minute of it) I was kind of craving, some good clean food and as the weather has been lovely and warm I decided a salad would tick the box.  One of my kitchen cupboard heroes has got to be eggs. As the slogan goes “eggs can make a meal out of anything” and if you’ve got eggs in the cupboard you’re never going to go hungry!


I decided on Jersey Royals as they are delicious and also in season right now – it won’t be long before they disappear off our shelves for another year so I thought I’d make the most of them now. If Jersey Royals are out of season, of course you can easily substitute with new potatoes.  

The dressing I made was simple and basic, using Greek yoghurt as I didn’t really want to take away from the other lovely flavours. Natural yoghurt really has to be another kitchen hero of mine! 

I think that salmon is probably one of my favourite things to have in a salad and I always feel so healthy when I eat a dinner like this, although the fact that I had served it with a big baguette probably takes away from the healthy aspect! 

This salad is to serve 4.

Jersey Royal & Salmon Salad

Ingredients

500g Jersey Royals, scrubbed and halved
1 bag of crispy leafy salad 
1 cucumber, deseeded and sliced
2 tbsp white wine vinegar 
1 tsp caster sugar
4 large eggs
1 bunch radishes, sliced
small bunch of mint, leaves picked
250g hot smoked salmon

For the dressing,
200ml natural yoghurt
1 lemon, juice and zest of
sea salt
freshly ground black pepper

Method

Boil the potatoes for around 15-20 minutes until tender. 

Whilst the potatoes are cooking toss the sliced cucumber with the vinegar and sugar and leave for 10 mins and then drain.  In a pan, cover the eggs with cold water, bring to a boil and simmer for around 7 minutes. Drain and leave under cold running water for a few minutes before peeling and halving the eggs.

Take a large serving bowl and put the leafy salad in the bottom before mixing in the potatoes, cucumber, radish, mint leaves and eggs. Flake the hot smoked salmon into the salad.

To make the dressing, season the yoghurt with sea salt and freshly ground plack pepper. Mix in the lemon zest and the lemon juice and drizzle over the salad just before serving.

This salad would work just as well with some smoked mackerel too and you could also add a few other ingredients in like broad beans, asparagus, spring onions – there’s not much that wouldn’t work with this basic salad and dressing.

Disclaimer: I am part of the Sainsbury’s Food Blogger Network and received a £50 gift card in return for posting my Kitchen Heroes recipe.

One Comment on “Jersey Royal & Salmon Salad for Sainsbury’s Kitchen Heroes”

  1. Delicious! Our chickens are laying 4 eggs each day and I never think to put them into a salad!

    asaucystitch.blogspot.co.uk

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