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    Hot smoked salmon, cherry tomato and new potato salad

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    Hot smoked salmon, cherry tomato and new potato salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4-6


    500g Waitrose Baby New Potatoes, halved lengthways
    200g fine green beans, trimmed and halved
    100g bag watercress
    270g pack Waitrose Cherry Vine Tomatoes, halved
    bunch salad onions, sliced
    2 x 150g packs Waitrose hot smoked Scottish salmon slices


    4 tbsp white wine vinegar
    2 tbsp extra virgin olive oil
    1 tsp caster sugar 
    1 tbsp wholegrain mustard
    2 tbsp half-fat mayonnaise
    2 tbsp capers, drained and chopped
    handful mint leaves, roughly chopped


    1. Cook the potatoes in a pan of boiling water for 20 minutes, until tender, adding the beans 5 minutes before the end of the cooking time. Drain, refresh under cold running water for a few moments, then drain well and set aside.

    2. Whisk together the dressing ingredients, then season (use a splash of water to loosen the consistency, if needed). Arrange the watercress on a serving plate (or in a large picnic container) along with the potatoes, beans, tomatoes and salad onions. Flake over the salmon, then spoon over the dressing just before serving. 

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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    5 stars