November 17, 2018
Salads, Potato Salad, Fish/Seafood Salad,
Fish, Salmon, Vegetables, Potatoes, Easy/Beginner Cooking, Entertaining, Picnic, Potluck, Weeknight Meals, Oven Bake, Refrigerator more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Place potatoes in a large roasting pan lined with baking paper.
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.
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.
Meanwhile, make the dressing - combine all ingredients in a small bowl with salt and pepper.
Place potatoes, slamon, spinach, capers and dressing in a large bowl and toss well.
Cover and refrigerate for 2 hours and serve the salad with lemon wedges.
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