1 tbsp grated fresh horseradish (you will need 1 stalk fresh horseradish)
1/2 cup light sour cream
1 tbsp lemon juice
750g agria, kipfler or desiree potatoes, skin scrubbed
200g green beans, trimmed, halved lengthways
1 bunch celery
1 small red onion, halved lengthways, thinly sliced
300g smoked salmon
1 Place horseradish, sour cream and lemon juice in a bowl. Stir until well combined and a smooth dressing forms. Season with salt and white pepper. Cover and set aside.
2 Place potatoes in a saucepan; cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 12-20 minutes, depending on size of potatoes, or until tender. Add beans for last 2 minutes of cooking time. Drain. Slice potatoes and place in a large bowl.
3 Remove outer stalks from celery until you reach the heart. Thinly slice outer stalks. Break celery heart into pieces and add to potatoes with onion. Drizzle with dressing and toss until well combined. Transfer salad to a platter. Top with beans. Cut salmon into pieces and place on top of salad. Season with black pepper. Serve.