featured flavour
creamy garlic & parsley
fresh dip
fresh dip
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200g tub
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baby potato salad with hot smoked salmon
protein
Tender baby potatoes in a creamy garlic-and-parsley dressing, bright with crisp apple, radish and fresh herbs. Boil, cool, toss, then flake over hot smoked salmon. Fresh, light, and worth every bite.
prep time
0
min
cook time
0
min
how easy is it?
high
what you’ll need
- 1kg baby potatoes
- 200g NUFFIN creamy garlic and parsley dip
- 1 crisp apple, sliced into matchsticks
- 5 radishes, finely sliced
- Handful parsley leaves
- Handful dill fronds
- 2 tablespoons chopped chives
- 150–200g hot smoked salmon
- Flaked salt, to season
- Freshly cracked black pepper, to season
let’s get into it
Boil
Place the baby potatoes in a large pot of salted water and bring to the boil over high heat. Reduce to a gentle simmer and cook for 15-20 minutes, or until tender when pierced with a knife.
Cool
Drain and allow the potatoes to cool slightly.
Toss
Transfer the potatoes to a large bowl. Add the creamy garlic and parsley dip, apple, radishes and half of the herbs. Gently fold to coat, being careful not to break the potatoes. Flake in half the smoked salmon and season with salt and pepper. Toss gently to combine.
Finish
Spoon onto a serving platter and finish by flaking over the remaining smoked salmon. Scatter with the remaining herbs for a fresh, vibrant finish.
