Potato, avocado and egg salad

A potato salad with a twist!

This salad screams all things summer vibes! Its not your average potato salad, definitely one that wont leave you feeling guilty for indulging in all that mayo! This potato salad is lighter, healthier and one that has all the flavours running through it. I chose to try out making this salad with a greek yogurt base dressing, and wow, all I can say is that you must give this one a try. I finished off by topping it with some pan fried salmon. This combination was an absolute it!

Ingredients

  • 500g Baby potatoes

  • 3 Avocados

  • 4 Eggs

  • 1 Red onion (Chopped)

  • 4 Tablespoons of organic greek yogurt

  • 1 Teaspoon of dijon mustard

  • 1 Teaspoon wholegrain mustard

  • A splash of hot sauce (optional)

  • 1/2 Lemon

  • 2 Salmon fillets

    Seasoning for salmon:

  • 1 Teaspoon garlic granules

  • 1/2 Teaspoon rock salt

  • 1/2 Teaspoon black pepper

  • 1/2 Teaspoon chilli flakes

  • 1/2 Teaspoon smoked paprika

  • 1/2 Teaspoon dried thyme

Preparation

  1. Cut the potatoes into halves and place them into a boiling pot of water. Boil for 10-15 minutes until soft.

  2. In a separate pan boil the eggs for 5-6 minutes. Peel the eggs then set aside.

  3. Cut the salmon fillets into cubes. Place into a mixing bowl and season with all the above dry herbs and spices.

  4. Add a splash of olive oil into a heated pan and lightly pan fry the salmon cubes for 1-2 minutes on each side.

  5. Once the potatoes are cooked, drain the water and place into a large bowl. Allow to cool for 5-10 minutes.

  6. To make the dressing for the potato salad, add the greek yogurt into a mixing bowl followed by the dijon and wholegrain mustard, the juice of half a lemon, a splash of hot sauce (completely optional) and a pinch of salt and pepper. Mix thoroughly.

  7. Add the greek yogurt dressing over the potatoes, followed by the red onions, peeled and chopped avocado and chopped boiled eggs. Lightly fold everything together and then finish by adding the pan fried salmon on top of the potato salad.

Nancy OdogwuComment