Hot smoked salmon and potato salad

This potato salad is taken to the next level with hot smoked salmon, sugar snap peas and asparagus. It’s a tasty side to share, or you can enjoy it as a main meal.



Note: + Cooling time



  • 750g Coles Washed Kipfler Gourmet Potatoes or baby potatoes
  • 200g sugar snap peas, trimmed, halved lengthways
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
  • 1 cup (120g) frozen peas
  • 2 cups watercress sprigs
  • 150g Coles Tasmanian Hot Smoked Salmon Portions, coarsely flaked
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) crème fraîche
  • 1 tbs white wine vinegar
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped chives
  • 1 tsp horseradish cream
  • 1 tsp Dijon mustard



Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until tender. Refresh under cold water. Drain well. Cool slightly.


Meanwhile, cook the sugar snap pea, asparagus and peas in a large saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.


Use a sharp knife to thickly slice the potatoes diagonally. Arrange on a serving platter with watercress, pea mixture and salmon.


Whisk mayonnaise, crème fraîche, vinegar, dill, chives, horseradish and mustard in a bowl. Drizzle dressing over the salad. Season.

Get ready to go

For stress-free serving, make the dressing up to 2 days ahead. The pea mixture and potato can be cooked up to 6 hours ahead of serving.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.