Roasted Potato Salad With Curry Mayo And Salmon Recipe

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.

No additional tips available.

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

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.

Roasted Potato Salad With Curry Mayo And Salmon

How did you like this recipe?

Frequently Asked Questions