Tartare-dressed potato and salmon salad
Prep time: 25 minsTotal time: 
Tartare-dressed potato and salmon salad
Tartare sauce isn’t just for fish and chips. Its creamy mayo base makes it a natural fit for potato salads, especially when paired with tender flakes of steamed salmon
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1kg charlotte potatoes (or similar waxy potatoes)
- 90g mayonnaise
- 25g capers, drained and chopped
- 25g pickled cornichons, finely chopped
- 2-3 tsp lemon juice
- ½ x 20g pack dill, fronds roughly chopped
- 200g fine green beans, trimmed and halved
- 2 x 180g packs steamed salmon fillets (we used lemon and herb)
Step by step
Store the cooled potatoes, beans and dressing separately in the fridge up to 1 day ahead. Assemble a few hours before serving and chill.
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Bring a large pan of salted water to the boil. Leave the smallest potatoes whole, then cut the remainder into halves or quarters, depending on size. Carefully lower the potatoes into the boiling water and cook for 15-20 minutes or until just tender.
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Meanwhile, for the tartare-style dressing, put the mayonnaise, capers, cornichons, lemon juice (to taste) and most of the dill in a bowl. Stir to combine and season with black pepper. Cover and set aside in the fridge.
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Use a slotted spoon to drain the potatoes in a colander and leave to cool completely. Return the same pan of water to the boil, then blanch the green beans for 2 minutes. Drain and plunge into a bowl of ice-cold water to stop them cooking and ensure the beans retain their green colour. Drain again once cold.
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Tip the cooled potatoes and green beans into a large serving bowl or onto a platter, then mix through the dressing. Check the seasoning to taste. Skin the salmon fillets, then flake into the bowl and gently stir again to combine. Scatter over the remaining dill to serve.
