This salad was our dinner on Xmas Eve and it was amazingly good to the point that hubby said he could eat it every day!! I had to adapt it a bit because I couldn't find type of mustard from the recipe, but used a mixture of wholegrain and Dijon mustards and it worked really well. What really makes this salad special is the Gravlax dressing. We both love dill and there's plenty in it! This is the second time I make it and will certainly make it again for sure!! Ingredients 300g cooked, cooled new potatoes, halved, or sliced if preferred 200g cured salmon (or normal smoked salmon) 100g green beans, blanched lightly, cooled and cut into 3–4-cm pieces 150g green asparagus, blanched lightly, cooled and cut into 3–4-cm pieces 100g peas, blanched and cooled 10 cherry tomatoes, halved 1/3 cucumber, cubed into bite-sized pieces large handful of crunchy green salad leaves 1 Tbsp fresh chopped chives sprigs of dill, to decorate Gravlax sauce ...