I hope everyone had a very Merry Christmas, with luscious food, expensive champagne, and a house full of friends and family!
With Christmas over for another year, and the barbeque season in full swing, I thought I would share a healthy, but still deliciously indulgent salad recipe. I am sure we have all had our fill of heavy food this festive season, so this recipe is a lighter version of a traditional potato salad.
I serve it in Cos lettuce so it is easy to pick up and eat if you are picnicking, and also looks elegant on a platter served as finger food.
The recipe is made lighter by using Roaming Cow yoghurt instead of the tradition heavy, fat laden dressing. Adding capers, shallots and dill to the yoghurt gives the salad a yummy freshness. I complete the potato salad cups with a generous serve of delicious Tasmanian Tassal Smoked Salmon.
- 1 baby Cos Lettuce
- 200gm Tassal Smoked Salmon
- 1 1/2 cups Roaming Cow Yoghurt
- 12 baby potatoes quartered
- 5 eggs boiled
- 1/2 cup capers
- 1 bunch dill chopped
- 3 shallots chopped
Boil the potatoes until just tender. Drain and allow to cool.
In a bowl add the yoghurt, roughly chopped egg, capers, shallot, dill and a squeeze of lemon, stir until combine.
Stir the potato through the dressing.
Lay the leaves on a platter.
Add a scoop of the potato salad to each lettuce leaf and complete with a roll of smoked salmon. Serve with lemon.
I hope you enjoy this lighter version of potato salad. You may have noticed the lovely yellow colour of my eggs. These are actually farm fresh duck eggs which we were given to me by a neighbour. Happily the shallots and dill are from my own garden.
Tell me readers, do you grow some of your own produce? What has been your most successful crop?