This recipe for Trina’s Roast Potato & Salmon Salad is especially for you, made up by me!

I was inspired by a salad recipe I found in a magazine that called for a complicated curry mayonnaise and a few salad ingredients that I didn’t have on hand, so I endeavoured to make up my own salad using things I found in my pantry. I had originally ripped out that recipe because I had visions of myself whipping it up at a moment’s notice to accompany our dinner. However, when I read though the recipe and realised that not only would it require a special trip to the shops, it would take ages to prepare….let’s just say that page is now enjoying the comforts of the recycle bin.

Anyway, Trina’s Roast Potato & Salmon Salad is a winner and I will be making this all summer long this year.  It is a crowd-pleaser.

Trina’s Roast Potato & Salmon Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

40 minutes

Trina’s Roast Potato & Salmon Salad


  • 3 potatoes, washed and chopped into 2cm cubes
  • 1/2 a sweet potato, peeled and chopped into 2cm cubes
  • 2 Tbsp vegetable oil
  • 2 tsp salt
  • 8 leaves of cos lettuce
  • handful of baby spinach leaves
  • 2 Tbsp chopped flat-leaf parsley
  • 3 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 2 tsp wholegrain mustard
  • 415g can pink salmon, drained, flaked (I take out the big spine bones)


  1. Preheat oven to 200°C.
  2. Place potatoes and sweet potatoes in a microwave safe container with 1 Tbsp water. Lid on. Microwave until potatoes are soft. Drain.
  3. Add vegetable oil to potatoes, replace lid and shake to coat the potatoes in oil and scruff them up a bit.
  4. Arrange potatoes on a flat tray in a single layer. Sprinkle with salt.
  5. Place tray in oven to roast potatoes for around 30 minutes or until tender and golden brown.
  6. Meanwhile, chop lettuce and parsley and place in a salad bowl with baby spinach.
  7. Combine mayonnaise, sour cream and mustard in a small bowl with a spoon.
  8. When potatoes are ready, tip them into the salad bowl with the leaves and add the mayonnaise mixture. Mix to combine.
  9. Top with salmon.
  10. Serve at once. Can sprinkle with some reserved parsley as a garnish if you like.


Note: Could substitute cooked chicken or tuna for the salmon. You could also top with poached eggs to make this into a stand-alone meal.

This recipe uses a tin of pink salmon, but you could use tuna or leftover cold chicken if it’s in your fridge. The salmon did taste very good in this salad though, so I will be keeping a can of that on hand from now on.

I must remember this recipe for when we go to church lunches or have people over for a bbq this summer.  It’s a really good side dish and goes well with quiche or a rice or pasta salad. You could even poach a couple of eggs and sit them on the top if you wanted to use this as a stand-alone meal. The kids will like that idea!

I hope you like this recipe.  It was developed in the TrinaMichelleHouse kitchen. Share in the comments if you have a favourite salad recipe at the moment.  What will you be taking to a bbq at your friend’s house this summer?

Trina xx

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Trina’s Roast Potato & Salmon Salad
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