Genius Potato Salad Addition Transforms It Into A Main

The tasty addition of radishes to the dish adds a crisp and peppery bite to the meal, balancing out the mushy spuds and tender fish. 

The potato salad can be made a day in advance and stored in the fridge, adding the radish, freshly cooked salmon and the prawns up to four hours ahead

In order to hold up longer against refrigeration, Mary Berry recommends using thicker, middle-cut salmon from the centre of the fish, rather than the tail.

The result is a delicious, balanced dish with loads of contrasting texture and complex flavours ― way, way better than your standard spud salad. 

You’ll need three middle-cut salmon fillets, each weighing 125 grams or four and a half ounces, with their skin left on.

 Additionally, the recipe calls for one lemon and 16 cooked tiger prawns

The potato salad requires 500 grams of baby new potatoes, four teaspoons of olive oil, three tablespoons of Dijon mustard, one tablespoon of caster sugar, and three tablespoons of white wine vinegar.

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