Watercress, New Potato & Salmon Salad
This delightful salmon potato salad features tender baby new potatoes, succulent flakes of salmon, and a vibrant mix of flavors that come together in a zesty dressing. The combination of tangy Dijon mustard, sweet white wine vinegar, and briny capers complements the delicate salmon and earthy potatoes perfectly. Tossed with fresh herbs and crunchy watercress, this salad is a satisfying dish that is sure to brighten up any meal.
— Constant Cookbook
Ingredients
- 600g baby new potatoes
- 6 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 small finely diced red onion
- 1 crushed garlic clove
- 2 tbsp capers
- 1 pack chives , snipped
- 2 x 213g cans salmon , flaked into bite-size pieces
- handful watercress
Instructions
- Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
- Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
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