Roasted Kipfler Potato & Smoked Salmon Salad

1 tub kipfler potatoes
2 tblspns olive oil
1 tblsp butter, melted
1 packet of Huon Salmon to Go salmon pieces
3 tblspns capers
4 spring onions sliced
¼ cup roughly chopped flat leaf parsley

1 lemon, juiced
½ tblspn Dijon mustard
1 tsp maple syrup or honey
¾  cup olive oil
(You can also use a French style vinaigrette)

Pop the potatoes in a baking dish with the olive oil, butter and salt and toss everything to coat. Roast at 180° for 25 minutes or until tender. Allow to cool and then slice thickly into rounds.
Toss the potatoes with all the other ingredients and serve as an easy summer salad

Serves: 4

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