Mustardy potato and hot smoked salmon salad recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make, 15 minutes to cook
  3. Rating

Potato recipes have a wonderful a feel-good quality. We love this any-weather, summer potato salad.

tried and tested
Mustardy potato and hot smoked salmon salad


  1. 300g baby new potatoes, halved
  2. 200g broad beans, podded
  3. 2 tsp grainy mustard
  4. 2 tbsp lemon juice
  5. 2 tbsp extra-virgin olive oil
  6. 2 tbsp crème fraîche
  7. 200g hot-smoked salmon, flaked
  8. ½ cucumber, deseeded and sliced
  9. 50g bag pea shoots


  1. 1. Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes until tender. Drain and set aside.
  2. 2. Meanwhile, blanch the broad beans in boiling water for 1-2 minutes, drain, then refresh under cold water. Remove the outer skins.
  3. 3. Whisk the mustard, lemon juice, extra-virgin olive oil and crème fraîche together and season. Pour over the warm potatoes and toss.
  4. 4. Add the broad beans and remaining ingredients to the dressed potatoes, mix and serve.

Nutritional info

Per serving: 261kcals, 14.5g fat (3.8g saturated), 16.7g protein, 16.9g carbs (2.8g sugars), 1.9g salt, 5.9g fibre

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May 26

Really enjoyed and it was very easy to do as well. My 18 daughter did not enjoy particularly but it was quite mustardy#

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