|Sat Fat 6.5g|
To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool.
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400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced
450g fresh salmon fillet
8 asparagus spears, chopped into smallish pieces
100g frozen peas
1 medium fennel, thinly sliced
For the dressing
100ml reduced fat crème fraiche
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon freshly chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress leaves, to serve
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Chinese pepper steak & potato stir-fry
Sizzle up your week with this Chinese Pepper Steak & Potato Stir-fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
Potato farl steak sandwich with caramelised red onion and cheese sauce
Calling meat lovers everywhere! indulge yourself in this Potato Farl steak sandwich with caramelised red onion and creamy cheese sauce. Perfect for a tasty lunchtime treat or a quick mid week meal.
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