Summer meal salad with salmon and potatoes

Ingredients

• 600 gsmall cooked potatoes (they can be left unpeeled)
• 200–250 gsmoked salmon fillet
• 400 ggreen beans
• 200 gpeas
• 2spring onions
• 2 tablespoonscapers
• 2 sprigschives
• 1 tablespoonsugar-free mustard
• 2 tablespoonsmayonnaise
• juice of 1lemon
• a fewfresh mint leaves
• a little, if neededolive oil
• to tastesalt and pepper

Instructions

1. 1

   Cook the vegetables

   Boil the small potatoes, unless using pre-cooked ones. Cook the green beans as well.

2. 2

   Prepare the salmon

   Cut the smoked salmon fillet into small pieces.

3. 3

   Slice the aromatics

   Cut the spring onions into rings and finely chop the chives.

4. 4

   Mix the dressing

   In a small bowl, stir together the mustard, mayonnaise and lemon juice. If the dressing is too thick, loosen it with a little olive oil.

5. 5

   Toss the salad

   Mix the potatoes with the salmon, green beans, peas, capers, chives, spring onion, mint and dressing. Season with salt and pepper to taste, then serve; grilled fish is suggested as an accompaniment.

What is a summer meal salad?

A meal salad is a substantial salad built to work as a main course, rather than just a side. This Dutch-style version brings together potatoes, green vegetables and smoked salmon for a fresh-weather meal.

The combination is simple: tender potatoes make it satisfying, while lemon and mustard sharpen the creamy dressing. Capers, spring onion and mint add bright, savoury notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 19g protein, 41g carbs, 11g fat.

Potatoes, peas and green beans provide most of the carbohydrates, while the salmon contributes protein and much of the fat; mayonnaise adds further fat. For a more balanced plate, serve a moderate portion with extra fresh vegetables, or follow the suggested grilled fish accompaniment if you want a more substantial meal.

The ingredients that make it work

Potatoes: Small cooked potatoes are easy to combine with the other ingredients, and their skins can stay on. If you boil them for this recipe, let them cool enough to handle before mixing.

Salmon: Smoked salmon fillet brings a savoury, rich element. Cut it into small pieces so it is spread through the salad rather than concentrated in a few bites.

Greens: Green beans and peas add colour and a tender, slightly sweet contrast. The recipe calls for cooking the beans; peas are added to the salad as listed.

Keep the dressing balanced

Mustard, mayonnaise and lemon juice form a creamy dressing with a sharp edge. Stir them together in a small bowl before adding the dressing to the salad.

Thickness: If the dressing does not coat easily, add a little olive oil, as the method suggests. Add it sparingly so the dressing stays tangy rather than oily.

Prep for an even mix

Cut the spring onions into rings and chop the chives finely so their flavour is distributed throughout. Smaller salmon pieces also make it easier to toss the salad without crushing the potatoes.

Add the mint leaves with the other salad ingredients, then mix gently until the dressing coats everything. This helps keep the potatoes intact.

Season and serve

Taste before adding much salt: smoked salmon and capers already bring savoury, salty flavours. Finish with pepper and adjust the seasoning to suit.

The recipe suggests serving the salad with a piece of grilled fish. It can also be served as the main dish on its own, with the salad ingredients providing a range of textures.

Make-ahead timing

The potatoes and green beans can be cooked ahead, then cooled before you assemble the salad. Prepare the dressing separately until you are ready to mix everything together.

The recipe gives no total preparation or cooking time, so use the tenderness of the potatoes and beans as your cues rather than relying on a fixed duration.

Recipe notes & tips

• Leave the potato skins on if you prefer less peeling and a more rustic salad.
• Cool the cooked potatoes and beans before adding the salmon and dressing.
• Cut the salmon into small, even pieces for a more consistent mix.
• Add olive oil a little at a time only if the dressing needs loosening.
• Taste before salting because the smoked salmon and capers are already savoury.
• Toss gently to avoid breaking up the cooked potatoes.

Variations

• Extra herbs: Add more mint or chives for a more pronounced fresh flavour.
• Sharper dressing: Use a little more lemon juice to make the dressing tangier.
• More capers: Add extra capers for a stronger briny note.
• Hearty accompaniment: Serve with grilled fish, as suggested in the recipe.
• Unpeeled potatoes: Keep the skins on for a rustic finish.

Common mistakes to avoid

• Overcooking the potatoes: Boil them until cooked but still holding their shape, then mix gently.
• Overcooking the beans: Cook them until tender rather than letting them become soft and limp.
• Adding too much salt: Taste the salad first, as smoked salmon and capers are already salty.
• Dressing too thick: Stir in a little olive oil, adding only enough to loosen it.
• Breaking up the potatoes: Fold the ingredients together gently rather than stirring vigorously.

How to store

Store leftovers in a covered container in the fridge and eat within 1–2 days. Serve chilled or let the salad stand briefly at room temperature; avoid reheating, as it contains smoked salmon and mayonnaise dressing.

Frequently asked questions