New baby potato and salmon salad

The fresh, zesty herb dressing gives this simple potato salad a kick. Adding the salmon flakes and boiled eggs turns it into a hearty summer meal or great pot luck salad.

• 500g new baby potatoes
• 200g hot smoked salmon, flaked
• 4 boiled eggs, peeled and quartered
• 5 sprigs mint
• 50g baby spinach leaves – about a cup
• 1 clove garlic, chopped
• 1 tsp lemon zest
• ¼ cup olive oil
• 2-3 tbsp warm water
• Snipped chives and cracked pepper

1 Cook potatoes in salted water until just tender when pierced with a knife. Drain and cool enough to handle, cut in half or quarters.

2 In a large bowl, combine potatoes, flaked salmon and quartered eggs.

3 For dressing, combine mint, spinach leaves, garlic and lemon zest in a food processor (or use a jug and a stick blender). Process until fine; add oil and enough warm water to make a thin, pourable dressing. Season to taste.

4 Toss the salad with some or all of the dressing and arrange on a serving platter.  Garnish with snipped chives and cracked pepper.

*If you have excess dressing, keep in the fridge and use for pasta or as a marinade for chicken or over grilled fish.