To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool.
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400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced
450g fresh salmon fillet
8 asparagus spears, chopped into smallish pieces
100g frozen peas
1 medium fennel, thinly sliced
For the dressing
100ml reduced fat crème fraiche
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon freshly chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress leaves, to serve