Roast Potato & Salmon Salad
Recipe: #30932
November 17, 2018
Categories: Salads, Potato Salad, Fish/Seafood Salad, Salmon, Potatoes, Picnic, Potluck, Oven Bake, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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