Warm Salmon and Potato Salad

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

Ingredients:

• 1 1/2 pounds baby yellow potatoes
• 1/3 cup avocado oil
• 1 tbsp Whole30-compliant mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 6 oz canned salmon, drained
• 2 cups arugula
• 3 green onions, sliced
• 2 tbsp snipped fresh chives
• 1 tbsp minced fresh parsley

Directions:

1. Place 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.
2. 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 potatoes are coated.
3. Serve warm.

Serves 4. From the Whole30 Fast & Easy Cookbook, p. 16.