Bunbury Farmers Market

Roasted Kipfler Potato & Smoked Salmon Salad

Ingredients:
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
Salt

Dressing:
1 lemon, juiced
½ tblspn Dijon mustard
1 tsp maple syrup or honey
¾  cup olive oil
NB – you can also use a French style vinaigrette.

Method:
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

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Roasted Kipfler Potato & Smoked Salmon Salad

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

Dressing
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)

Method:
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

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Smoked Salmon Potato Salad (w/Huon Deli Pieces)

Ingredients:
n
1 packed Huon Salmon to Go Deli Pieces Cold Smoked Salmon, finely chopped
1 bag chat potatoes, approx 1kg
6 boiled eggs, peeled & cut into ¼’s 
1 bunch spring onions, finely sliced
1/3 cup sundried roma tomatoes, finely chopped
½ jar capers, approx 50g
½ cup split green olives
1 ½ cups SW Mayonnaise 
½ cup flat leaf parsley OR fresh dill, finely chopped

Method:
Cut potatoes into quarters & gently bring to boil in salted water until just tender. DO NOT overcook. Add all ingredients together in a bowl & toss gently with the mayonnaise.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: