
Creamy Pesto Potato Salad With Salmon
Servings
Prep Time
Cook Time
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
"From our Sunday newspaper The Sunday Times."
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 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.