New Potato and Grilled Salmon Salad with Dijon and Parsley Dressing
By Woman and Home
Published on 24 April 2022
This tangy warm salad recipe really makes the most of new potatoes. It's perfect for feeding a crowd, as it won't collapse if left out for a while.
Photo © Richard JungTime and servings
30 minsTotal time
8Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 40 g of (1½oz) capers, drained and rinsed
- 2 tbsp of white wine vinegar
- 6 spring onions, sliced
- 1 large pinch sugar
- 4 tbsp of olive oil
- 150 g of (5oz) cornichons, sliced
- 1.25 kg of (2lb 12oz) new potatoes, large ones halved
- 2 tbsp of dijon mustard
- 4 responsibly sourced salmon fillets
Method
Step 1
Place the potatoes in a large pan of boiling water and cook for 15 to 20 minutes until tender. Drain and allow to cool for a few minutes. Heat the grill to high, season the salmon fillets and grill for 8 to 10 minutes until just cooked through.Step 2
Toss the potatoes through with the capers, cornichons and spring onions and season. Mix the mustard together with the vinegar and sugar, and add the oil gradually to form a thick vinaigrette. Season well.Step 3
When the salmon is cooked through, flake into large pieces. Dress the potatoes with the vinaigrette, scatter over the parsley and add the salmon flakes. Serve warm immediately, or leave to cool and serve at room temperature.Step 4
Try this: This salad would also work well with smoked trout, or mackerel. The sharp cornichons and capers really complement oily fish