New Potato Salad with Salmon and Eggs

New Potatoes are just so awesome right now....salads all the way!
Hello Spring.

Ingredients

for the dressing:
10 tbsp fat free salad dressing
1 level tbsp. dried mustard
2 tbsp finely chopped dill
Juice of 1 orange
Salt and freshly ground black pepper
for the salad:
600g small new potatoes
200g green beans, trimmed
6 eggs
200g watercress
600g hot-smoked salmon, skinned and flaked into large chunks
8 spring onions, thinly sliced
400g red cherry tomatoes, halved
1 punnet mustard and cress

+ anything saladlike

 

1. Make the dressing by whisking all the ingredients together in a bowl. Season to taste and set aside.
2. Cook the potatoes in a large saucepan of lightly salted boiling water
for 15-20 minutes or until just tender. Drain, cool slightly, then halve.
3. While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4-5 minutes until cooked but still with a slight crunch. Drain, refresh in iced water, then drain again.
4. Cook the eggs in a saucepan of boiling water for 3-4 minutes. Drain, cool under cold running water, then peel.
5. Arrange the watercress on a large platter and top with the potatoes, green beans, salmon, spring onions, eggs and tomatoes. Scatter over the mustard and cress and drizzle over the dressing. Toss gently to mix well before serving.

 

 

With the change in climate, the egg laying production increase and happy days ahead this is going to be the regular recipe, be it adapted henceforth!

Let the good times roll!

 

 

This is my N contribution to the wonderful ABC Wednesday! For more takes on this idea follow the link in my sidebar!