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How to make Salmon and potato salad with mustard chive dressing

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 500g Baby Coliban (Chat) potatoes (see note)
  • 250g snow peas, trimmed, halved
  • 90g (1/3 cup) low-fat natural yoghurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot water
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon chopped fresh chives
  • 140g mixed salad leaves
  • 175g hot smoked salmon, skin removed, flaked

Method

  • Step 1 Cook the potatoes in a steamer over a saucepan of simmering water for 12-15 minutes or until tender. Set aside to cool.
  • Step 2 Meanwhile, cook the snow peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3 Combine the yoghurt, lemon juice, water, mustard and chives in a bowl. Season with pepper.
  • Step 4 Thickly slice the potatoes crossways. Place in a large bowl. Add the snow peas, salad leaves and salmon and toss to combine. Divide among serving plates and drizzle over the dressing.