Potato & Egg Salad with Salmon Roe

By MiNDFOOD

Potato & Egg Salad with Salmon Roe
Sprinkled with salmon roe and nasturtium leaves, this horseradish cream infused potato and egg salad elevates the traditional version, making it perfect for entertaining.

Serves 4-6

 

Ingredients

1kg baby potatoes

200g crème fraîche

1 tbsp horseradish cream

1 tsp finely grated lemon rind

1 tbsp lemon juice

1 tbsp white balsamic vinegar

250g baby cucumbers, sliced

3 celery stalks, sliced

100g salmon roe

Nasturtium leaves, to serve

 

Method

  1. Place the potatoes in a large saucepan of salted cold water and over high heat. Bring to the boil and cook for 18-20 minutes or until tender. Drain, allow to cool slightly and remove the skins with a small knife.
  2. While the potatoes are cooking, make the dressing. Combine the crème fraîche, horseradish, lemon rind, lemon juice and balsamic vinegar together in a large bowl. Season with salt and pepper. Add the potatoes, cucumber, celery and gently toss to coat.
  3. Serve topped with salmon roe and nasturtium leaves.

 

Smart Tip

Potato salad always tastes better the next day. Save yourself time and boil and peel your potatoes the day before. Toss in the dressing and store in the refrigerator for up to 2 days.

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