Speedy Double the Smoked Salmon Potato Salad

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs spring onion
• 50g baby spinach leaves
• 1pcs avocado
• 200g smoked salmon slices
• 50g horseradish dressing
• 2pcs egg
• 23ml olive oil
• 15ml white or red wine vinegar
• 3ml sugar

Method

1. Step 1 — Cook potato
   Check your avocado is ripe before starting this recipe (see Kitchen notes). Bring a small saucepan of water to the boil for the eggs. Quarter the unpeeled potatoes, then cut into 1cm-thick slices. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 7 mins or until tender. Drain.
2. Step 2 — Cook eggs
   Meanwhile, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled. Drain, then cool in cold water (see Kitchen notes).
3. Step 3 — Make dressing
   Thinly slice the spring onion, keeping the white and green parts separate. Put the white part of the spring onion, a generous drizzle of olive oil, 1 tbs white wine vinegar and ½ tsp sugar in a large bowl. Season with salt and pepper and whisk to combine.
4. Step 4 — Dress potato and spinach
   Add the potato to the spring onion dressing and toss to coat. Put the green part of the spring onion and spinach in a bowl, drizzle with olive oil, season with salt and pepper and toss to combine.
5. Step 5 — Serve up
   Peel and halve the eggs. Thinly slice the avocado. Divide the spinach salad and dressed potato among plates. Top with the avocado, egg and smoked salmon. Drizzle with the horseradish dressing and enjoy!
6. Step 6 — Kitchen notes
   To speed up the ripening process, put the avocado in a paper bag with a banana and close loosely, then leave on the kitchen bench for a day or two.
   ~ Plunging the eggs into cold water as soon as you remove them from the pan makes them much easier to peel and stops the cooking process so the yolks don't overcook.

Allergens

Eier, Sulfit, Fisch