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Potato and salmon salad with lemon recipe

141 ratings

Buttery new potatoes, zingy lemon and sweet succulent salmon are paired together in this hearty salad for a real taste of summer. With only five minutes needed to prep, throw in some sundried tomatoes and olives for a sunny Mediterranean flavour. See method

Serves 4
5 mins to prepare and 20 mins to cook
495 calories / serving
Gluten-free
Dairy-free

Ingredients

1kg new potatoes
1½ tbsp capers in brine, drained
12 olives, roughly chopped
8 sun-dried tomatoes in oil, drained
1 large lemon, zested and juiced
2 tbsp olive oil
6 spring onions, sliced
handful of parsley, chopped
2 x 200g packs steamed salmon
100g watercress

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2075kj
495kcal 25%
Fat
25g 36%
Saturates
4g 20%
Sugars
4g 4%
Salt
1.3g 22%

of the reference intake
Carbohydrate 41.6g Protein 27.7g Fibre 4.7g

Method

Cook potatoes in boiling water until tender, drain well, return to pan.
While potatoes are still warm, add rinsed capers, olives, sun-dried tomatoes, lemon zest, juice, oil, onions and parsley. Season and mix everything together well. Cool slightly.
Flake the salmon and gently stir it and the watercress through the salad. Serve with lemon wedges.

See more Salmon recipes