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


    • 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


One comment on “Yum : Pink Eye Potato and Salmon Salad

  1. breamcreekfarmersmarket
    Saturday, 21 December 2013 at 9:40 pm #

    Glad that you enjoyed the recipe – thanks so much for sharing.

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