Potatoes & Salmon Middle Eastern Salad

I received as a gift this beautiful books of Modern Middle-Eastern cuisine "Falafel for Breakfast". All the recipes are amazing and I can not get enought of cooking, eating and sharing them with friends.

I tried one of the salad recipe lately and took the liberty to twist the recipe with a bit of myFrench "je ne sais quoi". Here is then my own version of the "Hot Salmon and potatoes salad" perfect for dinner or in your lunch box made with my favorite ever "Ratte" potatoes, this little French variety with a nutty taste.

For 6 pers. :

1kg Ratte potatoes

600g organic salmon fillet

6 eggs

100g green olives

3 Tbsp Olive oil

5 Tbsp Zaatar

1 handful chopped parsley

1 lemon

Salt&Pepper

Instructions :

1. Wash the potatoes. Place then in a pan and cover with water. Bring to a boil and cook until soft (check with the tip of a knife after 20mn).

2. Cook the salmon fillet using your favorite method (vapor or papillote).

3. Place eggs in a pan filled with water. Add 2 Tbsp of white vinegar (optional but allows the eggs to peel easier). Bring to a boil and cook for 6mn. Remove from the heat and rince in cold water before peeling.

4. Once all the ingredients are cooked. Slice the eggs, the olives and the potatoes, crumble the salmon and place all together in a salad bowl along with the chopped parsley.

5. On a small bowl combine the olive oil, the Zaatar, the juice of the lemon and the salt and pepper. Whisk and pour on the salad.

6. Mix until all the ingredients are coated, serve immediately or reserve in the fridge to fill up your lunch box.