Salmon and potato salad with horseradish dressing recipe
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
Each serving contains
- Energy
- 1105kJ 265.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 19.3gProtein 14.9gFibre 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
