Like overripe bananas are often destined for banana bread, potatoes usually go the way of mash or roasting. That’s OK. Routine is good. But when you feel the need to bust out of it because it’s just dawned on you that routine is ruling your life (thanks, kids!), put those potatoes to a new use.
This Nicoise-inspired salad uses boiled potatoes, crunchy raw vegetables, crisp green apple, and hot smoked salmon instead of the usual tuna. We left out the hard-boiled eggs because we were aiming for a lighter salad here but feel free to throw some in.
It’s a quick whip together light lunch or dinner and serves 3-4 people.
- 100-200g hot smoked salmon fillet
- 1 Granny Smith apple sliced into thin wedges
- 100g baby spinach
- 3 large radishes sliced thinly
- 1 telegraph cucumber, sliced lengthways and chopped into thin slices
- 200g baby new potatoes, washed, cooked and cooled and cut in half
- 100g plain yoghurt
- 1 lemon, juiced
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp of Dijon mustard
- Salt and pepper to taste
In a large shallow salad bowl, add the spinach then layer over with cucumber, radishes, new potatoes, and apple. Flake the hot smoked salmon over the top. Just before serving, stir the lemon juice into the yoghurt and drizzle over the top of the salad. Combine the olive oil, vinegar and dijon mustard in a jam jar with lid, shake vigorously, then scatter over the salad and serve.