Fish Salads Starters

Potato, tuna and horseradish salad


  • 750g Baby new potatoes, halved
  • 2 x 200g tins Tuna in olive oil
  • 410g tin Haricot or butter beans, drained and rinsed
  • 2 Celery sticks, thinly sliced
  • 1 small Onion, finely sliced
  • Handful of fresh parsley, roughly chopped
  • 2-3 tbsp Creamed horseradish
  • 4 tbsp Mayonnaise
  • Juice of 1 lemon
  • Salad leaves to serve


Cook the potatoes in boiling salted water until tender. Drain.

Tip the warm potatoes into a large serving bowl. Add the tuna, beans, celery, onion and parsley. Mix well.

Make the dressing – mix horseradish, mayonnaise, lemon juice and 2-3 tbsp warm water into a small bowl and whisk well. Season to taste.
Drizzle the dressing over the potato and tuna mixture and mix through. Serve on a bed of salad leaves.

Best served at room temperature.

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