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  • Australian Women’s Weekly NZ

    Loaded salads

    Feb 26, 2020 5 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR
    STYLING
    by
    OLIVIA BLACKMORE

    Zesty yoghurt potato salad with salmon

    SERVES 4 PREP AND COOK TIME 35 MINUTES

    1kg waxy baby potatoes, scrubbed, halved lengthways
    100g pancetta
    1 tablespoon olive oil
    4 x 150g skinless salmon fillets, pin-boned
    2 stalks (300g) celery, trimmed, sliced on the diagonal

    ZESTY YOGHURT DRESSING

    ½ cup (140g) Greek yoghurt
    ½ bunch chives, chopped finely, plus extra to serve
    1 teaspoon finely grated lemon rind, plus extra to serve
    1 tablespoon lemon juice
    1 tablespoon Dijon mustard

    1 Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Cover to keep warm.

    2 Heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy; drain on paper towel.

    Wipe frying pan clean. Heat oil in cleaned pan over medium heat; cook salmon for 3 minutes each side for medium-rare or until cooked as desired.

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