Roasted Potato Salad With Curry Mayo And Salmon

Name: Roasted Potato Salad With Curry Mayo And Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 None small potatoes, peeled, halved; 3/4 cup extra light olive oil; 2 None small red onions, cut into wedges; 1 tsp salt; 2 None egg yolks; 2 tsp Dijon mustard; 2 tbsp lemon juice; 1 clove garlic, crushed; 1 tsp mild curry powder; 5 oz bottled roasted red peppers, drained; 3 cups baby spinach leaves; 3 tbsp flat-leaf parsley, chopped; 1 x 14 oz can pink salmon, drained, flaked

Servings: persons

6 None small potatoes, peeled, halved
3/4 cup extra light olive oil
2 None small red onions, cut into wedges
1 tsp salt
2 None egg yolks
2 tsp Dijon mustard
2 tbsp lemon juice
1 clove garlic, crushed
1 tsp mild curry powder
5 oz bottled roasted red peppers, drained
3 cups baby spinach leaves
3 tbsp flat-leaf parsley, chopped
1 x 14 oz can pink salmon, drained, flaked

1
Preheat oven to 425u00b0F. Steam potatoes for 8 mins. Drain and return to pan. Add 2 tbsp oil to pan and cover with a lid; shake pan to roughen potato slightly.
2
Arrange potato and onion, in a single layer, in a roasting pan. Sprinkle with salt. Roast for 25-30 mins or until tender and golden brown.
3
Meanwhile, use a food processor to process egg yolks, mustard and juice until combined. With motor running, add remaining oil in a thin, steady stream until mixture thickens. Add garlic, curry powder and 2 tbsp warm water; process until combined.
4
Add red peppers, spinach and half the parsley to potato mixture. Toss to combine. Arrange on a plate. Top with salmon; drizzle with 1/2 cup mayonnaise. Serve immediately, sprinkled with remaining parsley.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 None small potatoes, peeled, halved, 3/4 cup extra light olive oil, 2 None small red onions, cut into wedges, 1 tsp salt, and more.

Yes, Roasted Potato Salad With Curry Mayo And Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!