Spring Salmon and Herbed New Potato Salad - alive magazine

Name: Spring Salmon and Herbed New Potato Salad - alive magazine
Ingredients: 1 lb (450 g) unpeeled nugget potatoes, red, yellow, or tri-coloured; 1/2 lb (225 g) sugar snap peas, trimmed and steamed; 4 cups (1 L) mixed spring salad greens, such as arugula, baby spinach, and Swiss chard; 1 lb (450 g) cooked spring salmon, torn into bite-sized pieces; 2 Tbsp (30 mL) fresh tarragon leaves; 2 Tbsp (30 mL) chopped fresh chives; 1 Tbsp (15 mL) capers, rinsed and drained; 2 Tbsp (30 mL) freshly squeezed lemon juice, plus extra; 2 tsp (10 mL) Dijon mustard; 1 small garlic clove, peeled, smashed, and minced; 1/2 tsp (2 mL) freshly ground black pepper; 1/3 cup (80 mL) extra-virgin olive oil; Pinch of salt (optional); 1/4 cup (60 mL) thick, plain, full-fat yogurt; 1 Tbsp (15 mL) minced fresh dill

www.alive.com

This fresh dish embraces all of the freshness of the season, especially when not accompanied by a cloying cream sauce. Presentation is as simple—and beautiful…

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Ingredients

1 lb (450 g) unpeeled nugget potatoes, red, yellow, or tri-coloured
1/2 lb (225 g) sugar snap peas, trimmed and steamed
4 cups (1 L) mixed spring salad greens, such as arugula, baby spinach, and Swiss chard
1 lb (450 g) cooked spring salmon, torn into bite-sized pieces
2 Tbsp (30 mL) fresh tarragon leaves
2 Tbsp (30 mL) chopped fresh chives
1 Tbsp (15 mL) capers, rinsed and drained
2 Tbsp (30 mL) freshly squeezed lemon juice, plus extra
2 tsp (10 mL) Dijon mustard
1 small garlic clove, peeled, smashed, and minced
1/2 tsp (2 mL) freshly ground black pepper
1/3 cup (80 mL) extra-virgin olive oil
Pinch of salt (optional)
1/4 cup (60 mL) thick, plain, full-fat yogurt
1 Tbsp (15 mL) minced fresh dill