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Salmon and potato salad with horseradish dressing recipe

5 ratings

Impress your guests with this delicious summer salmon salad that's great as a side or even on its own. Serve with a zesty and creamy horseradish dressing in a jam jar for the perfect picnic. See method

Serves 6
10mins to prepare and 15mins to cook
265 calories / serving
Dairy-free

Ingredients

700g (1 1/2lb) new potatoes, halved if large
2 x 185g salmon fillets, flaked
85g bag watercress

For the dressing

4 tbsp extra-virgin olive oil
2 tbsp hot horseradish sauce
1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
2tbsp chopped flat-leaf parsley

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

Each serving contains

Energy
1105kj
265kcal 13%
Fat
15g 21%
Saturates
2g 10%
Sugars
2g 2%
Salt
0.1g 0%

of the reference intake
Carbohydrate 19.3g Protein 14.9g Fibre 1.9g

Method

Cook the potatoes in a pan of boiling salted water for 12-15 minutes or until tender. Drain, then transfer to a picnic container and set aside.
Meanwhile, whisk the dressing ingredients in a jug, season well and pour over the warm potatoes. Toss to coat then chill until ready to take to the picnic.
Just before serving, toss the cooked salmon fillets and watercress through the potatoes. Serve with lemon wedges for squeezing over, if you like.

See more Salmon recipes