Warm Salmon and Potato Salad

Serves 4

From Brian Kavanaugh of The Sophisticated Caveman

Baby potatoes are tossed in a simple Dijon vinaigrette and served warm. The addition of arugula and salmon makes this a hearty side or even a quick lunch.

Prep: 10 minutes

GRILL: 15 minutes

Total: 25 minutes

• 1½ pounds baby yellow potatoes, halved
• ⅓ cup avocado oil
• 1 tablespoon Whole30-compliant Dijon mustard
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 can (6 ounces) salmon, drained
• 2 cups arugula
• 3 green onions, sliced
• 2 tablespoons snipped fresh chives
• 1 tablespoon minced fresh parsley

Place the potatoes in a medium pot and add enough cold water to cover. Bring to a low boil and cook until tender, about 15 minutes. Drain.

In a large bowl, whisk together the avocado oil, mustard, lemon juice, salt, and pepper. Add the potatoes, salmon, arugula, green onions, chives, and parsley. Gently toss until the potatoes are coated. Serve warm.

Brian Kavanagh

Brian Kavanagh, otherwise known as The Sophisticated Caveman, is an outdoor enthusiast with a special place in his heart for food. After struggling for years with weight loss, he recently discovered that he could satisfy his passion for cooking delicious meals while also using clean, healthy ingredients. He enjoys creating and sharing simple recipes that involve real food with an added “touch of class.”