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Smoked salmon and potato salad with herb vinaigrette

Smoked Salmon and potato salad with herb vinaigretteAustralian Women's Weekly
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25M
15M
40M

Ingredients

Smoked salmon and potato salad
Herb vinaigrette

Method

1.Scrub and wash potatoes well. Boil, steam or microwave the potatoes and beans, separately, until just tender; drain. Refresh under cold water; drain. Peel the skin from the potatoes, slice thickly lengthways. Remove the thin inner shell from the broad beans.
2.Meanwhile, for herb vinaigrette, blend or process herbs, garlic, juice and mustard until herbs are chopped finely. While motor is operating, gradually add oil in a thin stream until combined. Season with salt and pepper.
3.Combine the hot potatoes and the broad beans in a medium bowl with two-thirds of the herb vinaigrette; toss gently to combine.
4.Just before serving, place potatoes and bean mixture on serving platter, top with spinach, onion and cornichons, then smoked salmon and remaining dressing.

Not suitable to freeze. Potatoes and peas suitable to microwave. You will need about 350g whole broad bean pods for this recipe, or use frozen broad beans.

Note

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