T E S T K I TC H E N
TIP For extra zing, add some baby capers to the potatoes with the celery in Step 5.
Zesty yoghurt potato salad with salmon
SERVES 4 PREP AND COOK TIME 35 MINUTES
1kg kipfler (fingerling) potatoes, scrubbed, halved lengthways 100g pancetta 1 tablespoon olive oil 4 x 150g skinless salmon fillets, pin-boned 2 stalks (300g) celery, trimmed, leaves reserved, sliced on the diagonal ZESTY YOGHURT DRESSING ½ cup (140g) Greek yoghurt ½ bunch chives, chopped finely,
plus extra to serve 1 teaspoon finely grated lemon rind, plus extra to serve 1 tablespoon lemon juice 1 tablespoon Dijon mustard
1 Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Cover to keep warm. 2 Heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy; drain on paper towel. 3 Wipe frying pan clean. Heat oil in
140 The Australian Women’s Weekly | MARCH 2020
cleaned pan over medium heat; cook salmon for 3 minutes each side for medium-rare or until cooked as desired. 4 ZESTY YOGHURT DRESSING Place ingredients in a screw-top jar; season to taste. Shake well. 5 Place potatoes in a large bowl with celery and half the Dressing; toss well to coat. Transfer potato salad to a large platter; top with flaked salmon and the pancetta, then sprinkle with extra chives and extra rind. Serve with remaining Dressing. Not suitable to freeze or microwave.
