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Salmon and potato salad with horseradish dressing recipe

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


  • 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

  • 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


  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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