• 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, 10-12 min, until fork-tender.
• Add green beans to the pot with potatoes 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 (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. Season with salt and pepper.

• In a small bowl add 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 4-5 min per side, until cooked through.** 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, pat dry with paper towels. Season with salt and pepper. Cook salmon in the same way the recipe instructs you to cook tilapia. Remove and discard skin, if you like.