Summer salads don't have to be boring. With a little creativity even old favourites like a potato salad can be given some extra oomph for a tasty and light meal.
Summer automatically equates to lighter meals and salads are usually the number one choice when dining out and at home. The right combination of fresh vegetables and protein can provide a satisfying meal without weighing you down during the late afternoon office hours after lunch or when relaxing at home after dinner.
Popular choices for main course salads remain the classic Caesar and Niçoise, while barbecues call for the famous creamy potato salad. Here’s a twist on the usual mayonnaise laden favourite that works well by itself as a fuss-free – and light – afternoon or evening meal and can be served on a bed of fresh rocket or baby spinach leaves to up your vegetable intake.
Salmon and potato salad
Serves two as a main course or four as a side
- 1 tin salmon (packed in water)
- 500g baby potatoes
- 1 tbs mustard
- olive oil
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- ½ tsp sweet paprika
- 2 tbs fresh coriander, finely chopped
- salt and pepper to taste
- juice of half a lemon
- lemon wedges to serve
Directions;
- Boil the potatoes (with skins on preferably) in salted water. Make sure not to overcook them or they will flake when tossing the salad. Drain and keep warm.
- Heat one tablespoon of olive oil in a frying pan. Sauté the garlic until fragrant. Add the onion and cook until well caramelised. Add salt and pepper to taste and the paprika and fry for another minute.
- Drain the salmon from the tin. Squeeze out all the water from the flesh. Add to the onion mixture while still warm and incorporate well.
- Depending on the size of the potatoes either slice them in half or leave them whole. Toss with the onion-salmon mixture gently so the potatoes don’t break.
- In a separate bowl combine two tablespoons of olive, mustard, lemon juice and salt and pepper to taste. Mix well and then pour over the salad. Sprinkle the coriander over. Mix well. The salad can be served cold or warm with lemon wedges on the side.
Variations
- Vegetarians can skip the salmon and instead toss the salad with the caramelised onions some fresh watercress leaves.
- Tuna can be substituted for the salmon
- If serving on baby spinach or rocket remember to dress the leaves with olive oil and salt and pepper just before you plate and serve the salad to prevent them from wilting.
- Turn the salad into a main course by using fresh salmon. Marinate four salmon fillets with salt and pepper and lemon juice and then grill until done. Serve with the potatoes tossed with the caramelised onions on the side.
The copyright of the article Summer Potato and Salmon Salad in Recipes is owned by Beverley Ann. Permission to republish Summer Potato and Salmon Salad in print or online must be granted by the author in writing.
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