Salmon, green bean and new potato salad
Your new fave fish dish
If, like me, you love a classic fishy Friday but want a lighter, fresher, and slightly healthier spin on your usual chippy order, then this salmon, green bean and new potato salad is calling your name. Less grease, more veg, and still a boatload of flavour. It’s my go-to when I want something that feels a bit indulgent without the post-takeaway regret.
Now, I say “salad,” but let’s be real, this is not your average leafy lunch. This is a hearty, warm potato salad with hot smoked salmon fillets, tender green beans, crunchy radishes, and baby potatoes all brought together with the easiest zingy dressing made from honey, Dijon mustard, apple cider vinegar, olive oil, salt and pepper. SO SIMPLE, RIGHT?!
It’s the kind of dish that looks put together, tastes like effort, but is actually ridiculously easy to prep, especially if you’ve got a well-stocked cupboard. (And yes, I always keep cider vinegar, honey and mustard to hand. Life essentials. Don’t forget the confit garlic, this is an absolute must have in any kitchen).
I don’t like salmon, can I swap it?
First off, the fact you’ve made it this far into a salmon-based recipe is pretty impressive. But yes you can absolutely swap the salmon for:
Flaked tuna or mackerel
Pan-fried trout or white fish
Cooked prawns or cold leftover roast chicken
Or even soft-boiled eggs if you want to go down the veggie route
The dressing works beautifully with all of the above, and the base of potato and beans is super flexible.
Why use baby potatoes for this salad?
Baby or new potatoes are ideal for warm salads like this because:
They have a creamy, buttery texture when cooked and their waxy nature stops them falling apart easily
Their thin skins means you don’t need to spend time peeling
They cook quickly and evenly
You could use other varieties, but ideally keep to a waxy potato. If you use something starchier, try not to overcook.
Can I eat this warm or cold?
This salad is lovely served warm, but it also holds up well cold the next day, great for lunchboxes or batch-prepping ahead of a busy week.
How long will this keep?
Stored in an airtight container in the fridge, but ideally eat the next day. If you’re using fresh fish, aim to eat it within 24 hours. Keep the dressing separate if storing in advance to keep the veggies crisp.
Can I make this dairy-free or gluten-free?
It’s naturally gluten-free
To make it dairy-free, just double-check your honey mustard doesn’t contain any sneaky additives
This healthy salmon potato salad is everything I want in a weekday meal: quick, tasty, balanced, and packed with flavour. Whether you’re making it for fish Friday, a midweek meal, or a sunny al fresco lunch, it’s always a hit. Don’t let the word “salad” fool you, this one’s got substance.
Salmon, green bean and new potato salad
By Poppy Cooks
https://www.poppycooks.com/recipes/salmon-green-bean-and-new-potato-salad/
Ingredients
For the salad
- 2 fillets of hot smoked salmon
- 750g baby potatoes
- 220g green beans, topped and tailed and sliced in half
- 4 radishes, finely sliced
- Ice, for refreshing the green beans
Metric
Imperial
For the dressing
- 1 tsp dijon mustard
- 1 tsp runny honey
- 1.5tbsp apple cider vinegar
- Olive oil, salt and pepper
Metric
Imperial
Instructions
- Tip all of the potatoes into a large pot of cold heavily salted water. Bring to a boil and cook for 15-20 minutes, until completely tender. Use a slotted spoon to scoop all of the potatoes out into a bowl.
- Bring the same water back to the boil and tip in the green beans. Boil for 30 seconds before using a slotted spoon to remove them from the pan and plunge straight into ice water so they keep their green colour.
- When your potatoes are cool, slice them into quarters. Remove the green beans from the ice water and dry with kitchen paper. Toss into the bowl with the cooked potatoes and add in the radishes.
- Use your hands to remove the skin from the salmon and flake into large pieces, then mix with the potatoes and beans. In a bowl, whisk together the dijon honey, vinegar and a big pinch of salt and pepper. Slowly dribble in olive oil while whisking until it reaches a thin dressing consistency.
- Pour the dressing over the potatoes, green beans and salmon and gently mix everything together, being careful not to break up the pieces of salmon. Serve with another pinch of salt and pepper as a delicious summer salad.