Salmon And Potato Salad

• 3 tbsp olive oil
• None 14 oz can whole potatoes, drained, thickly sliced
• 7 oz canned salmon, drained, flaked
• 2 cups arugula leaves
• 3 None dill pickles, sliced
• 1 None tomato, chopped
• 1 None small red onion, peeled and sliced
• 1 large hard-boiled egg, sliced
• 2 tbsp fresh dill leaves
• 1/2 None lemon, juiced
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• None None crusty bread, to serve

1. Heat 1 tbsp of the olive oil in a medium pan on high.Cook the potatoes for 2-3 mins on each side, until golden. Drain on paper towels.
2. In a bowl, combine the potatoes, salmon, arugula, pickles, tomatoes, onions, egg and dill leaves.
3. In a small bowl, whisk together the remaining olive oil with the lemon juice, red wine vinegar, Dijon mustard and honey. Season to taste. Toss dressing with the salad. Serve with crusty bread.

olive oil, potatoes, salmon, arugula, dill pickles, tomato, red onion, egg, dill, lemon, red wine vinegar, mustard, honey, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/24224 (may not work)