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.
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