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
NB – 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
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