Ingredients
For the salad:
- 500 g small waxy potatoes
- 300 g hot-smoked salmon, skin removed and flaked into large pieces
- 1 x 400 g can butter beans or cannellini beans, rinsed and drained
- 3 green onions, thinly sliced
- 2 tablespoons capers (in brine), drained and coarsely chopped
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
- lemon wedges, to serve
For the dressing:
- 120 g Greek yoghurt
- 2 teaspoons prepared horseradish
- Finely grated zest of 1/2 lemon (organic)
- 2 tablespoons freshly squeezed lemon juice
- 1–2 tablespoons water, to thin
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the potatoes: Place the whole, unpeeled potatoes in a pot and cover with cold, well-salted water. Bring to the boil, then reduce to a gentle simmer and cook for 10–15 minutes, depending on their size, until just tender when pierced with a small knife. Drain well and once cool enough to handle, halve or quarter the potatoes.
- Make the dressing: Meanwhile, whisk together the Greek yoghurt, horseradish, lemon zest and lemon juice. Add 1–2 tablespoons water, as needed, to thin the dressing to a light, creamy consistency. Season with salt and freshly ground black pepper.
- Assemble the potato salad: Add the warm potatoes, hot-smoked salmon, cannellini beans, spring onions, capers, dill and chives to a large bowl. Drizzle with the olive oil and toss lightly to combine. Pour over the lemon horseradish dressing and carefully toss until everything is lightly and evenly coated, taking care not to break up the salmon too much. Taste and adjust the seasoning with salt, freshly ground black pepper or an extra squeeze of lemon, if needed. Serve slightly warm or at room temperature, with lemon wedges on the side. Enjoy!
Nutrition
Notes
- For larger, more intact pieces of salmon, toss the potatoes, beans, herbs and dressing together first, then gently fold in the hot-smoked salmon just before serving.