Zesty yoghurt potato salad with salmon
PREP COOK TIME 35 MINUTES SERVES 4
1kg kipfler potatoes, scrubbed, halved lengthways
100g pancetta
1 tablespoon extra virgin 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 fresh 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 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.
Creamy chicken Caesar salad with croque monsieur baguette
PREP + COOK TIME 35 MINUTES (+ STANDING TIME) SERVES 4
This story is from the Issue 91 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 91 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
