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A large white bowl containing gluten-free salmon and potato salad. Salad contains boiled eggs, salmon and rocket leaves, dill and capers.

Salmon Potato Salad

Recipe Cara Boatswain | Photographer Brandee Meier
This gluten-free salmon and potato salad is bursting with fresh flavours. It's a delicious and nutritious alternative to regular potato salad.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Servings 6

Ingredients
 

  • 1 kg baby potatoes
  • 6 eggs
  • 120 g bag of baby spinach and rocket
  • 400 g can pink or red salmon drained, flaked, skin and bones removed
  • 3 radishes, very thinly sliced
  • 1 bunch dill, roughly chopped
  • 1 bunch chives, roughly chopped

DRESSING

  • 1/3 cup whole-egg mayonnaise
  • 2 tablespoons gluten-free Dijon mustard
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • salt and pepper

Instructions
 

  • Place potatoes in a saucepan of cold, salted water and bring to a boil. Cook the potatoes for 15-20 minutes until they are fork tender. Drain, rinse and set aside to cool. When cool, slice into wedges.
  • In a separate saucepan boil eggs until yolk is cooked to your liking. Plunge in ice cold water to cool. When cool enough to handle peel and slice into bite-sized pieces.
  • Place dressing ingredients in a small bowl and whisk until combined. Season to taste, then set aside.
  • In a large salad bowl, place spinach and rocket leaves, salmon, sliced radishes, herbs and cooled potatoes. Add dressing and toss to coat. Arrange egg wedges on the top of salad and serve.
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