Ingredients
- 680 g (1.5 lbs) baby potatoes
- La Belle Excuse Extra Virgin Green Olive Oil
- 120 ml (1/2 cup) plain yogurt
- 120 ml (1/2 cup) mayonnaise
- 30 ml (2 tbsp) La Belle Excuse Old-Fashioned Mustard Roasted Fennel and Pink Peppercorn
- Juice of half a lemon
- 15 ml (1 tbsp) La Belle Excuse White Balsamic Vinegar
- 120 g (4 oz) smoked salmon, cut into small pieces
- 1/2 red onion, finely chopped
- A small bunch of fresh dill, chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Mediterranean Orzo Salad with Salmon and Grilled Vegetables
labelleexcuse.com
Salmon Gravlax with Mustard Sauce
labelleexcuse.com
Salmon tartare by Gabrielle Pellerin
labelleexcuse.com
Smoked Salmon & Crispy Potato Salad with Lemon Crema | DemRecipes
demrecipes.theclubb.co
Crostini with Burrata and Caramelized Plums
labelleexcuse.com
Mediterranean fish and seafood soup
labelleexcuse.com
Stuffed Pumpkin-Shaped Rolls
labelleexcuse.com
Crispy Potato Salad
cookedandloved.com