With the stretch in the days and a touch of sunshine to warm our hearts, my taste buds travel towards tasty salads. To celebrate I share an easy, colourful and tempting salad that works well for lunchtime or in smaller portions for a starter. With each tasting I am reminded of my friend Paddy, now living in Scotland, who turned a simple salad lunch with a glass of white wine into a special occasion.
Salmon, Prawn & Potato Salad
625g of new potatoes, well scrubbed
50g of smoked salmon cut into thin strips
250g prawns, cooked and peeled
125g halved seedless grapes
50g nuts, pecan are my preference for this recipe
1 tablespoon of snipped chives
1 tablespoon fresh dill, chopped to use for garnish.
4 tablespoons soured cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt & freshly ground black pepper
Cook the potatoes in a pan of lightly salted water for about 15-20 minutes until just tender. Drain well and allow to cool. Slice the potatoes and put in a bowl. Add the smoked salmon, prawns, grapes, nuts and the snipped chives. Mix the salad lightly, using two forks.
For the dressing:
Mix all the ingredients in a small bowl and whisk to combine. Pour the dressing over the salad just before serving and toss lightly to coat. Sprinkle with dill and serve.