1 kg small white or red salad potatoes, halved
250 g hot smoked salmon
1 cucumber, shaved into long ribbons with a potato peeler
3 radishes, finely sliced
1/3 cup MasterFoods™ Whole Egg Mayonnaise
1-2 tbsp. roughly chopped dill, plus extra for garnish
Zest of 1 lemon, plus extra for garnish
Salt and pepper, to taste
Place potatoes into a saucepan and cover with cold salted water, bring to the boil and cook until tender. Drain and set aside to cool.
In a large mixing bowl, combine mayonnaise, dill, and zest. Set aside until needed.
Once the potatoes have cooled to room temperature, add the mayonnaise mixture and stir to coat evenly. Add the cucumber and radishes and toss through.
lake in the salmon, and garnish with dill and lemon zest.
Replace salmon with hard-boiled eggs cut into wedges for a vegetarian option.
Add some carrot ribbons, baby spinach and sliced green beans to boost your daily vegetable intake.
Sprinkle over some chilli flakes and dukkha for some crunch and spice.
For those that like extra dip, simply double the mayonnaise mixture recipe and serve the other half on the side.