Creamy Pesto Potato Salad With Salmon
Recipe: #35900
October 26, 2020
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (394 g)
- Calories 984.3
- Total Fat - 85.1 g
- Saturated Fat - 52.4 g
- Cholesterol - 233.9 mg
- Sodium - 1331 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 3.5 g
- Sugars - 38.9 g
- Protein - 18.8 g
- Calcium - 92.4 mg
- Iron - 3.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the potatoes following packet directions.
Step 2
While the potatoes cook, boil the kettle.
Step 3
Meanwhile, halve snow peas and asparagus lengthways and place in a large heatproof bowl and pour boiling water over snow peas and asparagus and set aside for 3 minutes or until bright green and tender crisp and then drain.
Step 4
To make dressing, whisk together pesto and buttermilk in a jug.
Step 5
Flake salmon, chop macadamias and halve potatoes.
Step 6
Divide potatoes, snow peas and asparagus among serving plates then top with salmon and rocket. Drizzle over the dressing and sprinkle with macadamias and season and serve.
Tips
No special items needed.
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