Ingredients
1kg medium sized potatoes
(4-6)
415g canned salmon
1 apple
peeled, cored and diced
1 cup good quality egg mayonnaise
2 tbsp capers
½ lemon
juice of
Allergy Advice
Contains Eggs
Contains Fish
Contains Soy
Equipment
- 1 Pot
- 1 Large salad bowl
Instructions
- Boil the potatoes until tender, drain and cool.
- When potatoes are cool enough to handle, peel and slice into rounds.
- Dissect the salmon and remove any bones.
- In a large salad bowl combine potatoes, salmon, apple, mayo, capers and lemon juice.
- Mix gently to combine. Add more mayonnaise if you like a very creamy salad.
- Serve while potatoes are still warm.
Notes
Tip
The apple gives a lovely crunch and the capers a lemony-salty taste.
Variation
Substitute mini gherkins for the capers if that is more likely to be tolerated by your family.
