Creamy Pesto Potato Salad With Salmon

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4
Servings

5m
Prep Time

5m
Cook Time

10m
Ready In

Recipe: #35900

October 26, 2020

Categories: Salads, Main Dish Salad, Fish, Salmon, Vegetables, Asparagus, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Picnic, Potluck, Weeknight Meals, Microwave, No Eggs more

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings

Metric US

Ingredients

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400 grams baby potatoes, microwave with butter and herbs
100 grams snow peas
500 grams asparagus, 2 bunches of baby asparagus specified
2 tablespoons basil pesto

60 ml buttermilk (1/4 cup)
300 grams smoked salmon, 2 x 150 gram packets of hot smoked salmon specified
80 grams honey-roasted macadamias, (1/2 cup)
40 grams baby rocket

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 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 & Variations

No special items needed.

Tags : Salads Main Dish Salad

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