This salad is to serve 4.
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
freshly ground black pepper
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.