Boy, has it ever been busy lately. It’s been great, however it’s meant that I don’t make a lot of time or have the energy to cook. I challenged myself to make a tasty, warm dinner in under 30 mins. This salad is incredibly simple, cheap and can be eaten warm or cold the next day. Without further ado- here’s my new favorite week night recipe!
Ingredients (serves 2):
- 500 grams baby potatoes
- 1 tin wild red salmon (I used boneless and skinless to save more time)
- A big handful fresh dill
- 8 olives (black or green)
- 2 tbsp Extra Virgin Olive Oil
- ¼ of lemon, juice squeezed
- Fresh ground pepper
- Optional: goat cheese
Ready? Set? GO!
Chop your baby potatoes into 2 or 4 pieces depending on size- make sure they are even. No need to peel! Boil some water (enough to cover your potatoes), add some sea salt and plunge your spuds. Cook for 8-10 mins until your knife easily goes into and comes out of your potato. Strain.
In a salad bowl, add your salmon and dill- mash with a fork. Add your cooked potatoes, olives, olive oil and lemon juice. Toss. Season to taste and….you’re DONE! If using goat cheese, crumble on top just before serving.
How easy was that?! Bon App!!!!