Creamy Pesto Potato Salad With Salmon

4
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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.

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