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Potato and salmon salad with lemon recipe

Potato and salmon salad with lemon recipe

140 ratings

Buttery new potatoes, zingy lemon and sweet succulent salmon are paired together in this hearty salad for a real taste of summer. With only five minutes needed to prep, throw in some sundried tomatoes and olives for a sunny Mediterranean flavour. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 495 calories / serving
  • Gluten-free
  • Dairy-free

Ingredients

  • 1kg new potatoes
  • 1½ tbsp capers in brine, drained
  • 12 olives, roughly chopped
  • 8 sun-dried tomatoes in oil, drained
  • 1 large lemon, zested and juiced
  • 2 tbsp olive oil
  • 6 spring onions, sliced
  • handful of parsley, chopped
  • 2 x 200g packs steamed salmon
  • 100g watercress
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2075kj
    495kcal     25%

  • Fat

    25g 36%

  • Saturates

    4g 20%

  • Sugars

    4g 4%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 41.6g Protein 27.7g Fibre 4.7g

Method

  1. Cook potatoes in boiling water until tender, drain well, return to pan.
  2. While potatoes are still warm, add rinsed capers, olives, sun-dried tomatoes, lemon zest, juice, oil, onions and parsley. Season and mix everything together well. Cool slightly.
  3. Flake the salmon and gently stir it and the watercress through the salad. Serve with lemon wedges.

See more Salmon recipes

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