Potato salads are perfect for the summer months as they're super versatile. You can almost throw anything in them from the fridge. They can be made creamy, tangy, or even spicy.

takes her potato salad to the next level by adding salmon and prawns. The notes said: "This potato salad with lightly cooked fish is light yet substantial and with lots of contrasting textures. Perfect for a summer buffet."

Three 125g middle-cut salmon fillets, skin on

One lemon, juice only

16 cooked tiger prawns

500g baby new potatoes

Four tablespoons of olive oil

Three tablespoons of Dijon mustard

One tablespoon of caster sugar

Three tablespoons of white wine vinegar

Six tablespoons of mayonnaise

One bunch of spring onions, thinly sliced

150g radishes, thinly sliced

Four celery sticks, finely chopped

One small bunch of flatleaf parsley, finely chopped

Preheat the oven to 180C or 160C Fan and line a baking tray with kitchen foil.

For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.

Meanwhile, arrange the salmon fillets, skin side down, on the tray, squeeze over the lemon and season to taste. Cover with another sheet of foil, seal to make a parcel and bake for 15 minutes. Once cooked, set aside to cool and then remove the skin.

For the salad, mix the oil, mustard, sugar and vinegar together. Add the hot potatoes and season with salt and pepper, placing it aside to cool.

Add the mayonnaise, spring onion, radishes and celery, mixing well and checking whether it needs more salt and pepper before adding in the remaining lemon juice.

Flake the salmon into large pieces and gently stir it into the salad.

Add the prawns and half of the chopped parsley, stirring again to mix.

Spoon the salad onto a large platter and sprinkle with the remaining parsley before enjoying immediately.