Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Creamy Potato Salad with Salmon and Shrimp

Creamy Potato Salad with Salmon and Shrimp

  • (serves 4)
  • 1lb of small potatoes
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 3 Tbsp. red wine vinegar
  • 6 Tbsp. mayonnaise
  • 4 scallions, finely sliced
  • 1 stalk of celery, chopped
  • 1/2 cup finely chopped parsley
  • 1/2 cup chopped dill
  • For the salmon and shrimp
  • 2 salmon fillets (6 oz. each)
  • 16 medium sized shrimp, cooked*
  • olive oil
  • sea salt and fresh pepper
  • Garnishes
  • 3-4 Tbsp. capers, rinsed
  • wedges of lemon
  1. For the salmon, pre-heat your oven to 275F. Rub both sides of salmon with olive oil, season with salt and pepper and place on a parchment lined baking sheet. Place salmon skin side down and bake for 15-18 minutes or until opaque. Allow to rest 15 minutes.
  2. Place your potatoes in a pot and cover with water. Add a generous amount of salt and bring up to a boil. Simmer for 15 minutes or until fork-tender. Drain potatoes
  3. Meanwhile, to a large bowl add the olive oil, mustard, honey, salt and pepper and mix until incorporated. Once potatoes have cooled enough to handle, cut in half and toss in the dressing. Add the mayonnaise, scallions, celery, parsley, dill, mix again. Taste, adjust seasoning and set aside.
  4. Take a long platter and spoon over potato salad. Remove skin from salmon and discard. Break salmon into pieces with your hands and place on the potato salad and finally, top with your cooked prawns.
  5. Sprinkle with salt and pepper, garnish with capers, lemon wedges and serve.

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