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  • Quick
  • Easy
  • Serves 4
  • 10 mins prep
  • 10 mins cook

New baby potato and salmon salad

The fresh, zesty herb dressing gives this simple potato salad a kick. Adding the salmon flakes and boiled eggs turns it into a hearty summer meal or great pot luck salad.


New baby potato and salmon salad

  • 500 g new baby potatoes
  • 200 g hot smoked salmon, flaked
  • 4 boiled eggs, peeled and quartered
  • 5 sprigs mint
  • 50 g baby spinach leaves – about a cup
  • 1 clove garlic, chopped
  • 1 tsp lemon zest
  • 1/4 cup olive oil
  • 2.5 tbsp warm water
  • snipped chives and cracked pepper


  1. Cook potatoes in salted water until just tender when pierced with a knife. Drain and cool enough to handle, cut in half or quarters.
  2. In a large bowl, combine potatoes, flaked salmon and quartered eggs.
  3. For dressing, combine mint, spinach leaves, garlic and lemon zest in a food processor (or use a jug and a stick blender). Process until fine; add oil and enough warm water to make a thin, pourable dressing. Season to taste.
  4. Toss the salad with some or all of the dressing and arrange on a serving platter.  Garnish with snipped chives and cracked pepper.
  5. If you have excess dressing, keep in the fridge and use for pasta or as a marinade for chicken or over grilled fish.


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