Egg and Salmon Potato Salad

[Susan Hanna]

Now that the weather is warm, I’m craving potato salads and fresh herbs. This recipe from the May 2014 issue of Canadian Living includes both. Boiled baby potatoes, roasted salmon, hard-boiled eggs, chives, dill and sliced pickles are combined with a lemon-mustard dressing. Delicious!

 Avoiding Additives and Preservatives

 Be sure to use freshly squeezed lemon juice and a grainy mustard with no sulfites or sodium benzoate. I use President’s Choice Old-Fashioned Dijon. Instead of cornichons, I used dill pickles. Strub’s Kosher Pickles contain no preservatives. For more recipes using only natural ingredients, visit www.eyeforarecipe.ca.

egg and salmon potato salad

Ingredients:

  •  4 eggs
  • 1 pkg (680 g) baby yellow-fleshed potatoes, scrubbed
  • 400 g skinless salmon fillets
  • ¼ tsp (1 ml) each salt and pepper
  • 2 tbsp (30 ml) lemon juice
  • 4 tsp (20 ml) olive oil
  • 4 tsp (20 ml) grainy mustard
  • 2 tbsp (30 ml) chopped fresh chives
  • 1 tbsp (15 ml) chopped fresh dill
  • 8 cornichons, sliced

 Preparation:

 Place eggs in saucepan; pour in enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil. Remove from heat; cover and let stand for 18 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again. Make-ahead: Refrigerate for up to 2 days. Peel off shells; cut eggs into quarters. Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain. Let cool just enough to handle; cut into quarters. Meanwhile, place salmon on parchment paper–lined rimmed baking sheet; sprinkle with half of the salt and pepper. Bake in 350 F (180 C) oven until fish flakes easily when tested, 12 to 15 minutes. Flake with fork. In large bowl, whisk together lemon juice, oil, mustard and remaining salt and pepper. Add potatoes, salmon, chives, dill and cornichons; gently toss to coat. Scrape onto serving platter; top with eggs. Serves 6.

 From the May 2014 issue of Canadian Living