Salmon and Warm Potato Salad with a Lemony Yogurt Dressing

Preparation time:       30 minutes

Cooking time:             30 minutes



700g Potatoes

500g Salmon Fillets

Lemon Juice

Vegetable Oil

200g Natural Yoghurt

1 tbsp Mustard

2 tbsp Mayonnaise

1 tsp Dill

2 tbsp chopped Parsley



Cook the potatoes in boiling water for around 25 min. It’s important to not overcook them, so check them regularly.

Season the salmon with salt and ground black pepper and drizzle with lemon juice. 

Preheat BBQ or pan and cook salmon for approx. 6 minutes each side or until it flakes easily with a fork.

Mix together the yogurt, mustard, mayonnaise and dill. Season with salt, ground black pepper and a dash of lemon juice.

Drain the potatoes, leave to cool a little and cut into chunks. Roughly chop the fish and fold together with the potatoes and dressing. Season to taste.

Arrange on plates and serve garnished with parsley.