As the days are longer, brighter and warmer, a refreshing and tasty salad is the perfect lunch or dinner. Hardly requiring any effort at all, this is an ideal meal when you fancy a quick bite to eat within 15 minutes or so. Best for seafood lovers, 's potato salad features prawns and salmon.
Plus, there's a wonderfully sauce that goes extremely well with the seafood flavours and the potatoes. Here's how to recreate 's creamy with salmon and , sprinkled with seasoning and parsley.
Creamy potato salad recipe
Ingredients
- Three x 125g salmon fillets, skin on
- One lemon, juice only
- 16 cooked tiger prawns
For the salad
- 500g baby new potatoes
- Four tbsp olive oil
- Three tbsp Dijon mustard
- One tbsp caster sugar
- Three tbsp white wine vinegar
- Six tbsp mayonnaise
- One bunch of spring onions, thinly sliced
- 150g radishes, thinly sliced
- Four celery sticks, finely chopped
- One small bunch of flatleaf parsley, finely chopped
- Salt and black pepper
Method
Preparation
Preheat the oven to 180C (160C fan/gas four). Line a baking tray with kitchen foil.
Boiling potatoes
Put the potatoes in a pan of salted water and bring to a boil. Cook for 15 minutes. Drain and slice each potato into quarters.
Cooking the salmon
When the potatoes are cooking, arrange the salmon fillets, skin-side down, on the prepared baking tray.
Squeeze over half the lemon juice, season with salt and pepper, and seal with another sheet of foil. Bake in the oven for 15 minutes. Remove, set aside to cool, and remove the skin.
For the saladMix the oil, mustard, sugar and vinegar together in a large bowl. Add the cooked and quartered potatoes, season, stir and set aside to cool.
Add the mayonnaise, spring onions, radishes and celery, mix together, and season if needed. Stir in the remaining lemon juice.
Flake the salmon into large pieces and gently stir into the salad with the prawns and half of the chopped parsley.
Spoon the salad onto a large platter and sprinkle with the remaining parsley.
