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Salmon Salad with Horseradish Vinaigrette

Chunks of poached salmon, tender potatoes, and crisp haricots verts are the base of this zesty salad topped with tangy horseradish dressing.

  • Servings: 4

Source: Martha Stewart Living, September 2001


  • 1 1/2 pounds new potatoes (about 10)
  • 1 1/2 tablespoons coarse salt, plus more for seasoning
  • 10 ounces haricots verts, stem ends trimmed
  • 1/4 cup red-wine vinegar or sherry vinegar
  • 1/4 cup prepared horseradish
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper
  • 1/2 cup finely diced red onion
  • 1/4 cup finely diced fresh chives
  • 1 1/2 pounds poached or grilled salmon fillet, skin removed
  • 6 ounces greens (optional)


  1. Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.

  2. Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.

  3. Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.

  4. Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.

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