Smoked salmon and potato salad

To use up leftover smoked salmon

Ingredients

  • 350g baby new potatoes 
  • 100g smoked salmon 
  • 2 tbsp capers 
  • 3 tbsp reduced fat mayonnaise 
  • 3 tbsp reduced fat Greek yoghurt

Method

  1. Slice 350g baby new potatoes in half and cook until tender.
  2. Drain, cool and transfer to serving dish.
  3. Stir in 100g roughly chopped smoked salmon and 2 tbsp of capers.
  4. Mix 3 tbsp of reduced fat mayonnaise with 3 tbsp of reduced fat Greek yoghurt and stir into the potato mixture.

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