Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Creamy Pesto Potato & Salmon Salad

creamy pesto potato salmon salad



400g baby potatoes

100g snow peas (or ½ C frozen peas)

2 bunches asparagus, trimmed

2 T basil pesto

60ml (¼ C) plain, unsweetened yoghurt

300g hot smoked salmon, flaked

½ C roasted macadamias (or other roasted nuts)

50g baby rocket



  1. Cook the potatoes in a pot of salted boiling water for 15-20 minutes.
  2. Halve snow peas and asparagus lengthways. Place into the pot of potatoes for the last 2 minutes of cooking. Drain.
  3. To make dressing, whisk together pesto and yoghurt in a jug and season. Flake salmon, chop macadamias and halve potatoes.
  4. Divide potatoes, snow peas and asparagus among serving plates then top with salmon and rocket. Drizzle over the dressing and sprinkle with macadamias. Season and serve.


Serves 4.

Recipe adapted from


To purchase salmon for this recipe, click here!