• Before starting, wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• Trim, then halve green beans. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. 
• Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
• To the pot with potatoes, add green beans in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and beans are tender-crisp. 
• Drain potatoes and green beans, then transfer to a large bowl.

• Meanwhile, zest then juice half the lemon (use whole lemon for 4 servings).
• Peel, then mince or grate garlic.
• Finely chop half the pickles. Roughly chop remaining pickles.
• Pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.

• To a small bowl, combine horseradish, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic. 
• Season with salt and pepper, then stir to combine. 

• Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) oil.
• Add salmon and cook for 4-6 min per side, until golden and crisp.** Season with salt.

• Meanwhile, to the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles.
• Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar if you like.)

• Divide potato salad and salmon between plates.
• Dollop horseradish remoulade over salmon.

If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia, increasing cook time to 4-6 min.**