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Egg and Salmon Potato Salad is a delicious and nutritious dish that combines tender potatoes, savory salmon, and hard-boiled eggs with fresh vegetables. This salad is perfect for a light lunch or as a side dish for any meal, offering a delightful mix of flavors and textures.
Ingredients
- 300 g lightly salted salmon
- 2 eggs
- 1 cucumber, thinly sliced
- 400 g small potatoes
- 1 bunch mixed salad greens
- 150 g cherry tomatoes, halved
- 5 tablespoons light mayonnaise
- Ground cayenne pepper, to taste
- Salt, to taste
Method
- Boil the eggs until hard-boiled. Once done, set them aside to cool.
- In a pot of salted water, boil the small potatoes until tender, then drain and let cool.
- Thinly slice the salmon and cucumber.
- Once the potatoes have cooled, chop them into small pieces along with the hard-boiled eggs.
- Cut the cherry tomatoes in half.
- In a small bowl, mix the mayonnaise with a pinch of cayenne pepper.
- On serving plates, arrange the salad greens, then layer the potatoes, salmon, cucumber, eggs, and cherry tomatoes.
- Season with salt and drizzle with the mayonnaise mixture.
Enjoy your meal!