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Salmon and potato salad with horseradish dressing recipe
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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. See method
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
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Energy
1105kj
265kcal
13%
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Fat
15g
21%
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Saturates
2g
10%
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Sugars
2g
2%
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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