SCANDI INSPIRED POTATO SALAD WITH SMOKED SALMON AND DILL YOGURT DRESSING

With a hint of summer in the air this past Easter weekend,  blistering 26 degrees very much enjoyed and made the most of on my daily run and perched on my balcony, heck I even managed to get a little sunburn, I was in the mood for a fresh yet satisfying salad and this Scandi inspired potato salad just about hit the spot!

Because there are so many other veggies involved - cucumber, red onions, asparagus, radishes and cornichons, you don't actually need too many potatoes, which keeps this light, especially with a super yummy yogurt and dill dressing that only has a tablespoon of mayo but all the flavour!

Apart from a bit of chopping, boiling and microwave steaming, this comes together super quick and is the ideal dinner on a lovely spring day with a glass of rose - sunshine food, packed with nutrients, we can all do with right now!

Serves 2-3

INGREDIENTS
450g baby new potatoes, skin on
Half a cucumber, sliced and quartered

Bunch of radishes, thinly sliced

5-6 cornichons, sliced (I love these Waitrose ones)

1 red onion, chopped finely

Bunch of British asparagus, chopped with tips kept to one side, the rest to be mixed into the salad

Dressing
1/2 cup Greek yogurt
1 tbsp mayo
1 tbsp sour cream
1 tsp lemon zest
2 tbsp olive oil
1/4 cup chopped fresh dill
1 tbsp onion onion powder

1 tbsp garlic powder

Salt to taste

200g smoked salmon, torn into small pieces

METHOD

• In a large pot filled with cold water add the potatoes with some salt.
• Bring the water to boil and then a simmer for about 10 to 15 minutes until potatoes are cooked (you can always pierce one with a knife to check they are done),
• Cook your asparagus in the microwave for a few minutes until tender.
• Chop asparagus into 4cm chunks, retaining the tips to top the salad with when ready serve.
• In a mixing bowl, combine Greek yogurt, mayo, sour cream, lemon zest, 2 tbsp olive oil, onion powder, garlic powder and salt.
• Once the potatoes have cooled and you have quartered them toss them with the Greek yogurt mixture. 
• Add the radishes, cucumber, red onions, cornichons, and asparagus chunks (not tips)
• Garnish the tops with the smoked salmon slices, some fresh chopped dill and asparagus tips and enjoy!