Make Salmon and Potato Salad

If you've been following my rantings for long you know that I have an issue with salads that leave you hungry after an hour. This salmon and potato salad will not only fill you up and keep you going as the fall chill sets in, it's also loaded with Vitamin D thanks to the salmon.

This is the perfect way to use up leftover cooked salmon, but if you don't have any, you can pan-fry, grill or poach some salmon before making this. Personally I like the way poached salmon melts into the salad, but if you prefer chunks of salmon in your salad, pan-frying or grilling will work best as these tend to make the fish more firm.

The obvious choice of herbs for this dish is dill, but it's an intense herb that dominates anything you add it too, which is why I prefer the more subtle flavor of chervil. With delicate feathered leaves and a flavor that's somewhere between tarragon and parsley, it's a versatile herb that tastes and looks great.

With big chunks of potatoes, lemon zest and scallions, the dish is brought together with a dollop of sour cream. If you prefer a lower-fat alternative, you could also use yogurt in the dressing.

This salad is great served on its own atop a bed of lettuce with some crusty bread, but it also makes for a tasty sandwich.