Full ingredients list:
600g new potatoes
250g green beans
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 red onion, finely sliced
250g punnet cherry tomatoes, halved
3 x 130g cans skinless, boneless salmon in spring water, drained
1/3 cup chopped flat-leaf parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Place eggs in a small saucepan and cover with cold water. Bring to the boil, then gently simmer for 4–5 minutes. Drain eggs; leave to cool, then peel and quarter.
Step 2 Meanwhile, separately boil or steam potatoes and green beans for 20 minutes and 2 minutes respectively, or until just tender. Cut potatoes into quarters. Drain and rinse green beans under cold running water.
Step 3 Whisk lemon juice, olive oil and mustard in a large bowl; season with cracked black pepper. Add potato, green beans, onion and tomato to bowl; mix lightly.
Step 4 Divide salad among serving bowls; top with egg and salmon. Scatter with parsley and serve.
About this recipe
First published: May 2014