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Recipe by Mary Cadogan

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1. Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
2. Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

Per serving

354 kcalories, protein 25g, carbohydrate 43g, fat 11 g, saturated fat 4g, fibre 4g, salt 1.93 g

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• shelda

  10 April 2008

  shelda commented on this recipe

  Tried this this evening and it was delicious. I used small potatoes but also added a sweet potato for sweetness and used salmon fillets instead of flakes. My partner was unsure about eating a 'salad' for dinner but it's surprisingly filling. Will make again.

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Ingredients

• 500g baby new potatoes , larger ones halved
• 2 handfuls watercress
• pack flaked hot- smoked salmon
• 3 spring onions , sliced
• 3 tbsp chopped fresh dill
• 4 rounded tbsp Greek yogurt

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Difficulty and servings

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 500g baby new potatoes , larger ones halved
• 2 handfuls watercress
• pack flaked hot- smoked salmon
• 3 spring onions , sliced
• 3 tbsp chopped fresh dill
• 4 rounded tbsp Greek yogurt

Per serving

354 kcalories, protein 25g, carbohydrate 43g, fat 11 g, saturated fat 4g, fibre 4g, salt 1.93 g

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