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International · Scandinavian

Warm salmon and potato salad with dill-mustard dressing

Non-vegetarian

Crisp-skinned seared salmon flaked over warm new potatoes, green beans and peppery watercress, tossed in a sweet-sharp dill and mustard vinaigrette with capers.

Warm salmon and potato salad with dill-mustard dressing is an International salad, ready in about 32 minutes and made with potato, salmon and dill. It serves 2 and is rated easy to cook.

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Prep
10 min
Cook
22 min
Total
32 min
Serves
2
Level
Easy
Calories
750

Ingredients

2 servings

For cooking

For the dressing

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in salted water for 12–15 minutes until tender, adding the green beans (opens in a new tab) for the last 3 minutes. Drain.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Meanwhile whisk (opens in a new tab) the vinegar, mustard, honey (opens in a new tab), salt and pepper (opens in a new tab), then whisk in the olive oil (opens in a new tab) until thick; stir in the dill (opens in a new tab).

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Heat the vegetable oil (opens in a new tab) in a frying pan over medium-high heat. Season the salmon (opens in a new tab) and cook skin-side down for 4–5 minutes until crisp, then turn and cook 1–2 minutes more until just opaque in the centre.

    Food safety: Cook salmon to an internal temperature of 63 °C if serving pregnant people, young children or anyone vulnerable.

  4. Step 4

    Toss the warm potatoes (opens in a new tab) and beans with most of the dressing so they soak it up, then fold in the watercress (opens in a new tab), capers (opens in a new tab) and onion. Flake the salmon (opens in a new tab) over the top and drizzle with the remaining dressing.

    • 3 min

About this dish

Origin
Not attributed to one place · Origin uncertainA modern home-kitchen salad made in many countries; it has no single documented origin.Also popular in United Kingdom, Sweden, Norway, United States
Dish
Lunch · Dinner · Salads · Main courses
Cooking method
Boiled, Pan-fried
Taste
rich, herby, tangy, savoury
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Potato · Salmon · Dill · Green beans · Wine vinegar · Prepared mustard
Techniques
Pan-frying · Boiling

Allergens

  • Contains: Fishfrom salmon
  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom wine vinegar, prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

750 kcal per serving

Calculated

1 serving ≈ 509 g · recipe makes 2

Where the energy comes from

  • Protein 20%
  • Carbohydrate 24%
  • Fat 57%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy750 kcal147 kcal
Protein37.3 g7.3 g
Carbohydrate44.6 g8.7 g
Net carbohydrate37.6 g7.4 g
Sugars7.1 g1.4 g
Added sugars2.9 g0.6 g
Fibre6.9 g1.4 g
Fat47.8 g9.4 g
Saturated fat8 g1.6 g
Trans fat——
Cholesterol83 mg16 mg
Sodium940 mg184 mg
Salt equivalent2.3 g0.5 g
Vitamins & minerals per serving
Potassium
1707 mg
Calcium
119 mg
Iron
3.6 mg
Magnesium
119 mg
Vitamin A (RAE)
181 µg
Vitamin C
72 mg
Vitamin D
16.5 µg
Vitamin B12
4.8 µg
Folate (DFE)
105 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red onion.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dressing the potatoes while hot is the secret of a flavourful potato salad.

Common mistakes

  • Moving the salmon too soon — leave it skin-side down until the skin releases by itself.

Serve with

  • With rye bread and a cold lager.

Food safety

  • Refrigerate cooked salmon within 2 hours and eat leftovers within 1 day.

Storage

  • Best eaten warm; leftovers keep 1 day in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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