Dill and gherkin potato salad served with hot smoked salmon and watercress
This might just be your salad bowl of dreams. Salmon, potato salad, rocket and a hard boiled egg. YES PLEASE! The tangy potato salad dressing made with Extra Virgin Rapeseed oil is what elevates this salad to the next level.
Serves 4
Ingredients
Dill and gherkin potato salad
750g new potatoes
½ tbsp white wine vinegar
1 tsp Dijon mustard
1 shallot, finely sliced
50g gherkins, drained and rinsed, diced
1 handful fresh dill, roughly chopped
For the salad
80g Watercress leaves
150g Hot smoked salmon
4 hard boiled eggs, peeled and halved
4 tablespoons full of mayonnaise
Method
Add the new potatoes to a pan, cover with cold water. Bring to the boil and then simmer for 10 minutes until tender. Top tip: If you plan to serve a hard boiled eggs with your salad, why not drop them into the pan with your potatoes to cook for 10 minutes once the water has boiled
Finely chop the shallot, fresh gherkins and dill.
Add the cold pressed rapeseed oil, vinegar, mustard plus chopped shallot, gherkins and dill to a bowl and then whisk together using a fork.
When the potatoes are cooked, drain and set aside to cool.
When the potatoes have stopped steaming add the dressing to the pan and stir through to coat all the potatoes.
In 4 bowls arrange your potato salad with a handful of watercress and portion of hot smoked salmon in each.
Peel the shell from the eggs, cut in half and add an egg to each salad bowl
Finish each bowl of salad with a dollop of mayonnaise.
Cooking time
10 minutes
Prep time
15 minutes
Recipe notes
A great potato salad if you are serving anyone who doesn’t like mayonnaise, or you want to make a potato salad that is vegan friendly.
