Planned leftovers are a boon for busy cooks. What’s for dinner one night can become another dish later in the week. Or, you can transform the leftovers into a tasty lunch as in this week’s recipe for Salmon, Corn and Baby Potato Salad. It’s a packable salad with a variety of textures and a flavorful dressing.
I’ll begin the recipe by breaking up some leftover roasted salmon into a bowl along with the cooked corn kernels and sliced fingerling potatoes. Season with salt and pepper and then add some green onion and fresh herbs.
A simple homemade dressing completes the salad, and the secret ingredient in the dressing is some tangy buttermilk.
Whisk the buttermilk together with some reduced-fat mayonnaise, Dijon mustard, a pinch of curry powder and salt and pepper. Now gently toss with the salad ingredients.
The last addition to the salad is some diced hard-cooked egg that I’ll sprinkle over the top. Pack up the salad for an at-work lunch or picnic side dish.