Yum : Pink Eye Potato and Salmon Salad

Summer in Tassie is synonymous with our famous Pink Eye potatoes!  This recipe found in the fabulous Bream Creek Farmers Market – The Cookbook showcases this fine vegetable very nicely.

Pink Eye Potato and Salmon Salad

• 8 medium Pink Eye potatoes
• 4 eggs
• 3 tbsp sour cream
• 3 tbsp whole egg mayonnaise
• 400 g salmon (smoked or tinned)
• 1 small spanish onion
• 1 tbsp capers
• 2 tbsp dill
• 1 tbsp chives
• Salt and pepper

Method

• Scrub the potatoes and put them in a medium-sized saucepan, cover with water and bring to the boil
• Simmer for 15 minutes until the potatoes are cooked but firm.  Drain the potatoes.  When cool, cut into 1 cm cubes
• Hard boil the eggs by bringing a small saucepan of water to the boil, adding the eggs and cooking for 10 minutes.  Cool, peel and cut into quarters
• Combine the sour cream and mayonnaise in a small bowl
• To assemble, arrange the potatoes, egg and salmon on a platter.  Drizzle with the sour cream dressing, sprinkle with the finely sliced onion, whole capers and chopped herbs
• Season with salt and pepper to taste and serve.

Source:  Bream Creek Farmers Market – The Cook Book