Smoked Salmon, Dill and Potato Salad with Mustard Dressing

Serves 4-6
Preparation time 15 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 1 kg Pink skinned baby potatoes
  • ½ cup Moro Frutal Extra Virgin Olive Oil
  • 2 tablespoons Seeded mustard
  • 100g Mixed lettuce leaves
  • 2 Spring onions, chopped
  • 200g Smoked salmon
  • 1 tablespoon Capers
  • 2 tablespoons Fresh dill sprigs
  • Freshly ground black pepper, to taste

Cook potatoes in a large saucepan of boiling salted water for 15 minutes until tender. Combine Moro Frutal Extra Virgin Olive Oil and mustard together to make a dressing. Cut warm potatoes in half, toss with half the dressing. Arrange the lettuce, potatoes, spring onions and smoked salmon on a platter. Drizzle with remaining dressing, sprinkle with capers, dill and black pepper.