Creamy potato salad with salmon and prawns
For the salad
- 500g/1lb 2oz baby new potatoes
- 4 tbsp olive oil
- 3 tbsp Dijon mustard
- 1 tbsp caster sugar
- 3 tbsp white wine vinegar
- 6 tbsp mayonnaise
- 1 bunch spring onions, thinly sliced
- 150g/5½oz radishes, thinly sliced
- 4 celery sticks, finely chopped
- 1 small bunch flatleaf parsley, finely chopped
- salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.
Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.
Tip 1: The potato salad can be made a day in advance and stored in the fridge, adding the radish, freshly cooked salmon and the prawns up to 4 hours ahead.
Tip 2: Adding the potato slices to the dressing while they’re still warm allows the flavour to really soak into the potatoes.
Tip 3: Middle-cut salmon are thick fillets from the centre of the fish, rather than the tail.