Every family has a potato salad recipe and this one is a family favourite teamed up with a crumbed fish fillet.






Skill level

Average: 2.8 (25 votes)


For the potato salad

  • 1 kg chat potatoes
  • 4 eggs, boiled and cooled
  • ⅓ cup whole egg mayo
  • ⅓ cup tartare sauce
  • ½ red onion, finely sliced (see Note)
  • Chopped dill, to serve
  • Salt and pepper, to taste

For the crumbed salmon

  • 1 kg salmon fillets
  • ½ cup panko breadcrumbs
  • 2 tbsp olive oil
  • 2 tbsp thyme (or parsley, oregano), chopped
  • 3 tbsp za’atar
  • ⅓ cup parmesan or manchego
  • Salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place potatoes in a large pot of water and bring to a boil. Drain well and set aside to cool. Cut into quarters

2. Hard-boil your eggs. Set aside to completely cool.

3. In a large bowl, toss your potatoes, mayo, tartare sauce, sliced egg, onion and chopped dill, salt and pepper, to taste. Set aside to chill in the fridge

4. Meanwhile, preheat the oven to 200°C.

5. In a bowl, combine breadcrumbs, thyme, za’atar, cheese and salt and pepper, to taste.

6. Place the salmon on a foil-lined shallow baking dish, skin-side down. Cover both fillets generously with the crumb and drizzle 2 tbsp of olive oil over the top.

7. Bake for 20 minutes. Serve immediately with potato salad.


• If you have a little time up your sleeve, then caramelise and brown your sliced onions in a frypan with vegetable oil.