Roasted Potato Salad With Curry Mayo And Salmon - cooking recipe

Ingredients

6 None small potatoes, peeled, halved
3/4 cup extra light olive oil
2 None small red onions, cut into wedges
1 tsp salt
2 None egg yolks
2 tsp Dijon mustard
2 tbsp lemon juice
1 clove garlic, crushed
1 tsp mild curry powder
5 oz bottled roasted red peppers, drained
3 cups baby spinach leaves
3 tbsp flat-leaf parsley, chopped
1 x 14 oz can pink salmon, drained, flaked

Preparation

Preheat oven to 425\u00b0F. Steam potatoes for 8 mins. Drain and return to pan. Add 2 tbsp oil to pan and cover with a lid; shake pan to roughen potato slightly.
Arrange potato and onion, in a single layer, in a roasting pan. Sprinkle with salt. Roast for 25-30 mins or until tender and golden brown.
Meanwhile, use a food processor to process egg yolks, mustard and juice until combined. With motor running, add remaining oil in a thin, steady stream until mixture thickens. Add garlic, curry powder and 2 tbsp warm water; process until combined.
Add red peppers, spinach and half the parsley to potato mixture. Toss to combine. Arrange on a plate. Top with salmon; drizzle with 1/2 cup mayonnaise. Serve immediately, sprinkled with remaining parsley.