Smoked Salmon and Potato Salad
Elevate your salad game with this luxurious Smoked Salmon and Potato Salad, perfect for light lunches or a sophisticated side dish. Tender baby potatoes form the hearty base, complemented by the delicate, smoky richness of salmon. A creamy dressing made with a zesty blend of mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice ties it all together, while capers and a sprinkle of fresh dill provide bright, tangy flavor bursts in every bite. Thinly sliced red onion adds a crisp, savory edge, making this salad a medley of textures and flavors. Ready in just 30 minutes, this elegant yet easy-to-make dish can be served chilled or at room temperature, making it ideal for everything from casual gatherings to dinner parties. Whether you're seeking a healthy salmon recipe or a creative twist on classic potato salad, this dish promises to deliver a delightful, crowd-pleasing experience.
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Ingredients
- 500 grams Baby potatoes
- 200 grams Smoked salmon
- 0.5 medium Red onion
- 2 tablespoons Capers
- 2 tablespoons Fresh dill
- 3 tablespoons Mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
1. Wash the baby potatoes thoroughly and cut them into bite-sized pieces (halves or quarters depending on their size).
Step 2
2. Place the potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Step 3
3. While the potatoes are cooling, thinly slice the red onion and chop the fresh dill finely.
Step 4
4. In a small mixing bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper.
Step 5
5. Once the potatoes are warm but not hot, transfer them to a large mixing bowl. Add the sliced red onion, capers, and fresh dill.
Step 6
6. Tear the smoked salmon into bite-sized pieces and gently fold it into the potato mixture.
Step 7
7. Pour the dressing over the salad and gently toss everything until well combined, taking care not to break the potatoes or salmon pieces.
Step 8
8. Let the salad chill in the refrigerator for at least 20 minutes to allow the flavors to meld, though it can also be served at room temperature if desired.
Step 9
9. Garnish with additional dill before serving, if desired. Enjoy your delicious smoked salmon and potato salad!
Nutrition Facts
| Serving size | (885.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1001.9 |
| Total Fat 43.1g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 92mg | 0% |
| Sodium 3189.9mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 7.4g | |
| Protein 50.1g | 0% |
| Vitamin D 1368IU | 0% |
| Calcium 144.4mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 2625.8mg | 0% |
Source of Calories