Potato and salmon salad with mustardy dressing

A hearty and satisying salad.

  • 45 mins cooking
  • Serves 8
  • Print
The addition of salmon turns this tangy potato salad into a complete, nourishing meal.
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Potato and salmon salad with mustardy dressing
  • 1 kilogram kipfler (fingerling) potatoes, scrubbed, halved lengthways
  • 1.5 kilogram side of salmon, skin on, pin-boned
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup fresh chives, finely chopped
  • 1 tablespoon lemon rind, finely grated
  • 2 tablespoon olive oil
  • 170 gram asparagus, trimmed, halved on a diagonal
  • 1 tablespoon drained baby capers
  • 1 tablespoon cornichons, finely chopped
  • 1 medium_piece avocado (250g), halved, stone removed
  • 80 millilitre extra virgin olive oil
  • 2 teaspoon lemon rind, finely grated
  • 2 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 cup fresh mint leaves, loosely packed
  • 2 tablespoon fresh chives, chopped
  • 2 tablespoon fresh baby nasturtium leaves (optional)


Potato and salmon salad with mustardy dressing
  • 1
    Make mustardy dressing. Whisk ingredients in a small bowl to combine, season to taste.
  • 2
    Cook potatoes in a large saucepan of boiling salted water for 8 minutes or until tender, drain. Cover to keep warm.
  • 3
    Meanwhile, place salmon, skin-side up, on a chopping board, season with salt. Turn fish over, cut 5mm (¼-inch) deep slices, 3cm (1¼ inches) apart crossways along the length of the fish.
  • 4
    Combine mint, chives, rind and oil in a small bowl. Rub herb mixture over flesh side of salmon.
  • 5
    Cook asparagus on a heated chargrill plate (or barbecue), turning, for 3 minutes or until just tender. Set aside, season to taste.
  • 6
    Place salmon, skin-side down, on a large heated oiled chargrill plate (or barbecue) for 4 minutes or until the flesh turns paler two-thirds of the way up the side of the salmon. Using two lifters, carefully turn fish over. Using tongs, carefully remove skin, place on chargrill plate beside the fish, white-side down, cook skin and fish 2 minutes or until skin is browned and crisp, and salmon just cooked through. Remove from heat. (To cook the salmon perfectly, keep in mind that it will continue to cook once removed from the heat.)
  • 7
    Place warm potatoes and asparagus in a large bowl with capers, cornichons and three quarters of the dressing, toss gently to combine.
  • 8
    Arrange on a platter, topped with scoops of avocado and large flakes of salmon. Scatter with serving herbs and top with shards of crisp skin. Serve immediately drizzled with remaining dressing.


If kipfler potatoes are large, cut them into quarters. You can use smoked salmon or smoked trout for this recipe. Make sure you toss the dressing through the potatoes and asparagus while they are still warm as it will act like a seasoning for them. Season dressings strongly as they become diluted when tossed through salads. If the fish skin does not fit next to your fish on your char-grill pan (or barbecue) cook it first.

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