New Season Potato Salad with Smoked Salmon

Imagine tender new potatoes, gently tossed with crisp vegetables and a zesty dressing, perfectly paired with succulent hot smoked salmon. We were inspired by a recipe from Bord Bía which we changed slightly.

Serves

4 People

Times

30 mins

Ingredients

800 g new baby potatoes

4 tblsp mayonnaise

2 tblsp plain yoghurt

1 tblsp wholegrain mustard

chives, small handful, chopped into small pieces

3 scallions, finely chopped

sea salt & black pepper

500 g of Burren Hot smoked Irish Organic Salmon, plain

To serve: watercress, lemon wedges

Method

Wash the potatoes, then halve them or quarter the bigger ones. Place them in a large pan, add a pinch of salt and cover with 2-3 cm of cold water. Bring to the boil, turn the heat down slightly and cook for 8-10 minutes until tender when pierced with a fork. Drain and set aside to let them cool down a little.
Combine the mayonnaise, yoghurt, mustard, chives and scallions, salt and pepper in a large serving bowl and mix well.
Put the potatoes into the serving bowl when they are still a bit warm, and mix them well to coat them with the dressing.
Carefully separate the slices of hot smoked salmon and place 3 on each plate. Add the potato salad and a handful of watercress and lemon wedges.