Roasted Potato Salad With Curry Mayo And Salmon

• 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

1. Preheat oven to 425u0b0F. 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.
2. 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.
3. 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.
4. 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.

potatoes, extra light olive oil, red onions, salt, egg yolks, mustard, lemon juice, clove garlic, curry powder, red peppers, baby spinach, flatleaf parsley, pink salmon

Taken from recipes-plus.com/api/v2.0/recipes/23387 (may not work)