Salmon salad with buttermilk dressing

Diana Henrys delicious salmon and potato salad makes a terrific quick supper or light lunch dish
By Diana Henry
Salmon salad with buttermilk dressing
  • Rating:
  • Serves: 2-3
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g jersey royals, or other small waxy potatoes
  • butter, for frying
  • 200 g salmon
  • 8 rashers streaky bacon, chopped
  • 200 g green beans, topped and tailed
  • 300 g watercress, picked
  • 1 1/2 tbsp groundnut oil, or other mild oil

For the buttermilk dressing

  • 375 ml buttermilk
  • 6 tbsp whipping cream
  • 1 clove garlic, finely chopped
  • 4 spring onions, finely sliced
  • 4 tbsp chervil, finely chopped


1. For the buttermilk dressing: Combine the buttermilk, cream, garlic, spring onions, chervil and some freshly ground black pepper in a small bowl and set aside until needed.

2. Cook the potatoes in their skins in a large pan of boiling salted water until tender. Drain and add a knob of butter, then set them aside until needed.

3. Season the salmon well with salt and freshly ground black pepper. Heat a knob of butter in a frying pan and cook the salmon over a high heat for 2 minutes on each side, until it is really well coloured. Reduce the heat, cover the pan and let the salmon finish cooking in its own juices.

4. In a separate pan, cook the bacon for 2 minutes, then add the green beans.

5. Break the salmon up into very large flakes (you can either include the skin or discard it) and put it into a serving bowl.

6. Add the potatoes, bacon, watercress and beans and toss gently until combined. Drizzle over the buttermilk dressing and toss again.

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