Roast Potato & Salmon Salad

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (149.7 g)
  • Calories 176.8
  • Total Fat - 7.7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 7.1 mg
  • Sodium - 337.3 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 3.5 g
  • Sugars - 4.3 g
  • Protein - 8.3 g
  • Calcium - 73.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.1 mg

Step 1

Place potatoes in a large roasting pan lined with baking paper.

Step 2

Whisk oil, mustard, garlic and paprika in a small jug and pour over the potatoes and season with salt and pepper and toss well to coat.

Step 3

Cook in a hot oven (200C), turning halfway, for about 40 minutes or until golden and tender and then remove and let cool for 30 minutes.

Step 4

Meanwhile, make the dressing - combine all ingredients in a small bowl with salt and pepper.

Step 5

Place potatoes, slamon, spinach, capers and dressing in a large bowl and toss well.

Step 6

Cover and refrigerate for 2 hours and serve the salad with lemon wedges.

Tips & Variations


No special items needed.

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