This recipe for Trina’s Roast Potato & Salmon Salad is especially for you, made up by me!
I was inspired by a salad recipe I found in a magazine that called for a complicated curry mayonnaise and a few salad ingredients that I didn’t have on hand, so I endeavoured to make up my own salad using things I found in my pantry. I had originally ripped out that recipe because I had visions of myself whipping it up at a moment’s notice to accompany our dinner. However, when I read though the recipe and realised that not only would it require a special trip to the shops, it would take ages to prepare….let’s just say that page is now enjoying the comforts of the recycle bin.
Anyway, Trina’s Roast Potato & Salmon Salad is a winner and I will be making this all summer long this year. It is a crowd-pleaser.
- 3 potatoes, washed and chopped into 2cm cubes
- 1/2 a sweet potato, peeled and chopped into 2cm cubes
- 2 Tbsp vegetable oil
- 2 tsp salt
- 8 leaves of cos lettuce
- handful of baby spinach leaves
- 2 Tbsp chopped flat-leaf parsley
- 3 Tbsp mayonnaise
- 2 Tbsp sour cream
- 2 tsp wholegrain mustard
- 415g can pink salmon, drained, flaked (I take out the big spine bones)
- Preheat oven to 200°C.
- Place potatoes and sweet potatoes in a microwave safe container with 1 Tbsp water. Lid on. Microwave until potatoes are soft. Drain.
- Add vegetable oil to potatoes, replace lid and shake to coat the potatoes in oil and scruff them up a bit.
- Arrange potatoes on a flat tray in a single layer. Sprinkle with salt.
- Place tray in oven to roast potatoes for around 30 minutes or until tender and golden brown.
- Meanwhile, chop lettuce and parsley and place in a salad bowl with baby spinach.
- Combine mayonnaise, sour cream and mustard in a small bowl with a spoon.
- When potatoes are ready, tip them into the salad bowl with the leaves and add the mayonnaise mixture. Mix to combine.
- Top with salmon.
- Serve at once. Can sprinkle with some reserved parsley as a garnish if you like.
Note: Could substitute cooked chicken or tuna for the salmon. You could also top with poached eggs to make this into a stand-alone meal.
This recipe uses a tin of pink salmon, but you could use tuna or leftover cold chicken if it’s in your fridge. The salmon did taste very good in this salad though, so I will be keeping a can of that on hand from now on.
I must remember this recipe for when we go to church lunches or have people over for a bbq this summer. It’s a really good side dish and goes well with quiche or a rice or pasta salad. You could even poach a couple of eggs and sit them on the top if you wanted to use this as a stand-alone meal. The kids will like that idea!
I hope you like this recipe. It was developed in the TrinaMichelleHouse kitchen. Share in the comments if you have a favourite salad recipe at the moment. What will you be taking to a bbq at your friend’s house this summer?