My Potato Salad with Hot Smoked Peppered Salmon can take center stage on your Christmas table any day. It also is the perfect finish to a long day at the beach.

To make this Potato Salad with Hot Smoked Peppered Salmon, needs no skill. Well, if boiling potatoes is a skill, then you need that one. Simple, good quality ingredients, put together with love, is all it takes. I have to confess, my family eats potato salad made with condensed milk and mayonnaise. Yes, horror upon horror. So, it was will a little anxiety that I served my family this potato salad, but they loved it.

Potato Salad with Hot Smoked Peppered Salmon

Serves 6

Ingredients

1 kg baby potatoes – use different varieties and colours
45 ml basil pesto
30 ml olive oil
15 ml NOMU Seafood & Fish Seasoning
100 g young beans – steamed in hot water for 2 minutes
fresh basil
6 x 90 g Threestreams Hot Smoked Peppered Salmon Fillets – remove skin

For the salsa

1 medium red onion – finely chopped
100 ml pitted green olives – finely chopped
100 ml gherkins – finely chopped
10 ml olive oil
Juice of ½ lime
A pinch of sugar

For the Basil/Lime Hollandaise

makes 200 ml sauce

Ingredients
5 ml white wine vinegar
1 t water
5 ml Dijon Mustard
125 ml melted butter – melted it must be 125ml, it is about 120 g
a few basil leaves
zest of 1 lime

Method
Place the egg yolk, water, vinegar and mustard in your stick blender’s jug. Melt the butter in microwave oven. Place your stick blender over the egg yolk and start running the machine. Slowly add the melted butter and voila…. in seconds you have hollandaise. Once the hollandaise is thick and emulsified, add the lime zest and basil and blitz until combined.

Now make the salad

Cook the potatoes in salted water until you can insert a knife into the potato with ease. Drain and cool completely. In a glass bowl, combine the pesto, olive oil and NOMU seasoning. Cut the potatoes in half ( keep the skins on) and add to the pesto/olive oil mix. Gently mix the potatoes, so each potato half is coated with the pesto mix.

Place the potatoes on a big platter. Break the salmon in bite-size chunks and add to the salad. Add the steamed beans. Mix all the salsa ingredients and spoon over the salad. Add fresh basil and seasoning if needed.
Serve with a fresh wholewheat bread and hollandaise.

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