Salmon & New Potato Salad

This recipe works in combination with: Roasted Red Pepper Salad with Mozzarella, Salmon & Grilled Pepper Salad, Sweet Chilli Salmon Noodles, Tomato & Mozzarella Salad.

Grilled salmon, new potato and boiled egg salad with simple lemon dressing.


  • one-fourth a 140g bag of mixed salad leaves
  • 2 medium new potatoes (approx 70g each), quartered
  • 1/2 salmon fillet
  • 1 egg, washed under cold water
  • 1 tsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tsp vinegar
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £2.15
  • Store cupboard: Basic
  • Calories per serving: 306
  • 5-a-day per serving: 0.5
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Salmon & New Potato Salad photo

1000 cooks think so


  1. Preheat the grill. Place the salmon on a baking tray and season with salt and pepper. Grill for 10-15 minutes or until the salmon begins to flake.
  2. Meanwhile, cook the potatoes and egg in lightly salted boiling water for 8-10 minutes. Drain and run the egg under cold water until it is cool. Shell the egg and cut it into pieces. Set aside.
  3. To make the dressing, mix the vinegar, lemon juice and oil in a bowl, season with salt and pepper, and then toss together with the salad leaves.
  4. Serve the grilled salmon accompanied by the dressed salad, potatoes and egg.

Cook's tips

If taking this as a packed lunch, store the dressing in a separate container and add it to the salad right before you eat.

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