Crispy potato and salmon salad recipe

3 Method Steps

Step 1

Place the potatoes in a saucepan. Cover with water and lid. Bring to the boil over high heat. Remove lid and cook for 10 minutes or until tender when pierced with a small sharp knife. Drain. Set aside to cool slightly. Preheat a barbecue flat plate or large heavy-based frying pan over medium-high heat. Cut potatoes crossways into 4 slices. Spray with olive oil spray. Cook on barbecue, turning occasionally, for about 10 minutes or until crisp and golden.

Step 2

Meanwhile, to make the salsa verde, finely chop parsley and basil, and coarsely chop capers. Combine in a bowl with the oil and vinegar.

Step 3

Place the asparagus in a heatproof bowl and fill a separate bowl with iced water. Cover asparagus with boiling water. Set aside for 1 minute then use tongs to transfer asparagus to iced water. Drain and pat dry. Cut in half lengthways. Place the rocket on a serving platter. Top with potatoes, asparagus and salmon. Sprinkle with cornichons and drizzle over some of the salsa verde. Serve with remaining salsa verde on the side.