Salmon and potato salad with horseradish dressing recipe

4 ratings Rate
  • Serves 6
  • 10mins to prepare and 15mins to cook
  • 265 calories / serving
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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.

  1. 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.
  2. 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.
  3. Just before serving, toss the cooked salmon fillets and watercress through the potatoes. Serve with lemon wedges for squeezing over, if you like. 

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  • Ingredients

  • 700g (1 1/2lb) new potatoes, halved if large
  • 2 x 185g salmon fillets, flaked
  • 1 x 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
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  • Energy 1107kj 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

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