750 g Kipfler or baby potatoes

200 g sugar snap peas, trimmed and halved lengthways

1 bunch asparagus, woody ends trimmed, cut into 5 cm pieces

1 cup (120 g) frozen peas

2 cups watercress sprigs

150 g hot-smoked salmon portions, coarsely flaked

1/4 cup (75 g) mayonnaise

1/4 cup (60 g) crème fraîche

1 tbsp white vinegar

1 tbsp finely chopped dill

1 tbsp finely chopped chives

1 tsp horseradish cream

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

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Place potatoes in a large saucepan, cover with cold water, and bring to a boil over high heat. Cook for 10 minutes or until tender. Drain, refresh under cold water, and cool slightly.
In another saucepan, cook sugar snap peas, asparagus, and frozen peas in boiling water for 2 minutes until bright green and just tender. Drain and refresh under cold water.
Slice cooled potatoes thickly on a diagonal. Arrange them on a serving platter with watercress, cooked vegetables, and flaked salmon.
In a small bowl, whisk together mayonnaise, crème fraîche, vinegar, dill, chives, horseradish, and Dijon mustard until smooth. Season to taste.
Drizzle the dressing over the salad just before serving. Toss gently or leave layered for presentation.

Use Greek yogurt instead of crème fraîche for a lighter version.

Add baby spinach or rocket for extra greens.

Sprinkle toasted almonds or walnuts for crunch.

Replace hot-smoked salmon with smoked trout or grilled chicken for variation.

Prepare components ahead and dress just before serving for best freshness.