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Categories:Viewed: 44 - Published at: a year ago
Ingredients
- 3 1/4 lb potatoes, peeled, chopped
- 3/4 cup mayonnaise
- 3 None pickles, finely chopped
- 1 tbsp capers, rinsed, chopped
- 2 tsp lemon zest
- 8 None corn tortillas
- 2 leaves iceberg lettuce, chopped
- 1 (15 oz) can pink salmon, drained, flaked
- 1 None cucumber, cut into matchsticks
- None None lemon wedges, to serve
Method
- Place potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 8 mins, or until tender. Drain. Let cool completely then toss with mayonnaise, pickles, capers and lemon zest. Season.
- Arrange tortillas on a clean work surface. Top with lettuce, potato salad, salmon and cucumber. Roll up tightly to enclose then cut in half. Serve with lemon wedges.
