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Jersey-royals-salmon-salad4 © Jeanne Horak 2019

Potato, salmon and cucumber salad

A delicious summer salad combining nutty Jersey Royal new potatoes with silky salmon and crisp cucumber.

Course Salad
Cuisine British
Keyword potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jeanne Horak


  • 750 g new potatoes (I used Jersey Royals)
  • 4 hot smoked or poached salmon fillets, skin removed
  • 250 g cucumber, sliced into half moons
  • 1 handful fresh dill, chopped

For the dressing:

  • 60 ml plain yoghurt or creme fraiche
  • 2 Tbsp chives, finely chopped
  • lemon juice, to taste
  • 1 Tbsp wholegrain mustard
  • salt and black pepper to taste


  1. Scrub the potatoes with a potato brush to remove any flaky bits of skin - no need to peel.

  2. Place the potatoes in a pot and cover with cold water. Add 1 tsp of salt and bring to the boil. Allow to boil for about 15 minutes and then check if potatoes are cooked by seeing if they can be pierced with a sharp knife. The smaller ones will cook faster - remove them from the pot as they are ready and set aside.

  3. While the potatoes are boiling, slice the cucumber into half moon slices and flake the salmon, discarding the skin.

  4. When the potatoes are all done, cut them into bite-sized chunks as necessary and add to a bowl together with the salmon flakes, cucumber and chopped dill.

  5. Place all the dressing ingredients in a small bowl or jar and mix well. Check for seasoning and adjust as necessary.

  6. Pour the dressing over the potato, salmon and cucumber and mix well until everything is coated in dressing. Sprinkle with a few sprigs of dill and serve.