There’s nothing quite as satisfying as a bowl of the Potato Salad with Hot Smoked Salmon Recipe—a dish that weaves together creamy, bright, herby, and smoky flavors in a way that begs everyone at the table to have seconds. Imagine buttery potatoes, crisp celery, fresh dill, and luscious chunks of hot smoked salmon all tied together with a luscious dressing: it’s as close to summer-in-a-bowl as you can get! This salad delivers the perfect contrast of textures and flavors, making it as ideal for al fresco lunches as it is for an easy but impressive main at dinner parties.
Ingredients You’ll Need
Every component in this Potato Salad with Hot Smoked Salmon Recipe brings something crucial—whether it’s the creaminess from the dressing, a pop of color from fresh herbs, or the all-important savory richness from the smoked salmon. Best of all, the ingredients are easy to find, yet their combination makes this salad feel truly special.
- Baby potatoes (2 pounds, halved): Choose small, waxy potatoes for a creamy texture that holds its shape after boiling.
- Mayonnaise (1/2 cup): This is the heart of the dressing, creating that beloved creamy consistency.
- Sour cream or Greek yogurt (1/4 cup): Adds a mild tang and lightens up the dressing, so the flavors stay balanced.
- Dijon mustard (1 tablespoon): Provides just the right touch of sharpness and depth.
- Lemon juice (2 tablespoons): Brings brightness and cuts through the richness for a fresh finish.
- Olive oil (2 tablespoons): Adds a silky, luxurious mouthfeel to the dressing.
- Salt (1/4 teaspoon): Essential for making all the flavors shine.
- Black pepper (1/4 teaspoon): A punch of gentle warmth in every bite.
- Fresh dill (1/4 cup, chopped): Delivers vivid color and a signature herbal note that pairs perfectly with both potato and salmon.
- Green onions (4, sliced): Bright and mild, they liven up the whole dish with subtle sharpness.
- Celery (1/2 cup, diced): For unbeatable crunch and a refreshing flavor against the creamy base.
- Hot smoked salmon (8 ounces, flaked into chunks): Smoky, flaky, and perfectly savory—this is what elevates this salad to star status.
- Lemon wedges (for serving): A final squeeze wakes up all the flavors just before you dig in.
How to Make Potato Salad with Hot Smoked Salmon Recipe
Step 1: Cook and Cool the Potatoes
Start by adding the halved baby potatoes to a generously salted pot of water. Bring them to a boil, then simmer for 12 to 15 minutes, just until they’re fork-tender but not mushy. Drain them well and allow them to cool slightly—this step ensures they absorb the dressing beautifully without falling apart.
Step 2: Whisk the Creamy Dressing
In a spacious mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and glossy, and take a moment to taste-test—this is your chance to adjust any elements to match your palate perfectly.
Step 3: Add Veggies and Herbs
Gently toss the warm potatoes into the bowl with the dressing, ensuring they’re nicely coated. Fold in the fresh dill, green onions, and diced celery. This is where everything begins to look and smell irresistible! The herbs and veggies not only add color and crunch but also infuse the salad with summery vibrance.
Step 4: Fold in the Hot Smoked Salmon
Just before serving, softly fold the flaked hot smoked salmon into the salad. Stir carefully to avoid breaking up the chunks—those beautiful pieces of smoky salmon deserve to be celebrated, not mashed!
Step 5: Garnish and Serve
To finish, scatter extra dill on top and arrange lemon wedges around the bowl. The fresh dill brightens every bite, while a quick squeeze of lemon just before eating wakes up all the flavors. Now your Potato Salad with Hot Smoked Salmon Recipe is ready to steal the show.
How to Serve Potato Salad with Hot Smoked Salmon Recipe
Garnishes
A handful of extra chopped fresh dill and a few lemon wedges are all you need to make your Potato Salad with Hot Smoked Salmon Recipe truly shine. For added flair, try a sprinkle of flaky sea salt or even some pink peppercorns—each little touch can make the presentation just as memorable as the taste.
Side Dishes
This salad is deliciously satisfying on its own, but it love company! Consider serving it alongside a fresh green salad, a crisp cucumber slaw, or some warm, crusty bread to mop up every creamy drop. For a picnic spread, it pairs beautifully with grilled vegetables or a platter of ripe tomatoes drizzled with olive oil.
Creative Ways to Present
If you’re looking to wow your guests, pile the salad onto a big serving platter and top with extra salmon flakes for a family-style approach. Or, for individual servings, spoon the salad into lettuce cups or small jars—perfect for garden parties or portable picnics. A ring of lemon wedges and a scatter of dill around the edges really elevates the whole effect.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any extra Potato Salad with Hot Smoked Salmon Recipe, simply transfer it to an airtight container and refrigerate. The flavors keep well for a day, though for best texture, add the salmon just before serving so it stays flaky and vibrant.
Freezing
Sadly, creamy potato salads don’t freeze well—mayonnaise-based dressings tend to separate and make the potatoes watery after thawing. It’s best to enjoy this salad fresh, or within a day of making for top-notch taste and texture.
Reheating
Potato Salad with Hot Smoked Salmon Recipe is meant to be enjoyed cold or at room temperature. Heating it can change the texture and flavor (especially the salmon), so simply let it sit out for a few minutes before serving if it’s too cold right out of the fridge.
FAQs
Can I use regular smoked salmon instead of hot smoked?
While you can use cold-smoked salmon, hot smoked salmon has a firmer, flakier texture that stands up better in the salad, especially when tossed with the creamy dressing and potatoes. Cold-smoked will bring a salty, silkier element—still tasty, just slightly different in texture.
Is this Potato Salad with Hot Smoked Salmon Recipe gluten-free?
Absolutely! All the ingredients in the Potato Salad with Hot Smoked Salmon Recipe are naturally gluten-free, making it an ideal choice for anyone with gluten sensitivities or looking for a wheat-free dish.
What other herbs can be used if I don’t have dill?
Dill truly pairs perfectly with salmon, but if you’re out, try fresh parsley or chives for a different herbal note. Tarragon or a hint of basil would also introduce wonderful flavor without overpowering the salad.
Can I make the dressing ahead of time?
Definitely! The creamy dressing can be whisked together a day in advance and stored in the fridge. Just give it a quick stir before using, as ingredients may settle a bit overnight.
What’s the best way to transport this salad for a picnic or potluck?
Pack your Potato Salad with Hot Smoked Salmon Recipe in a well-sealed container and keep it chilled until you’re ready to serve. For optimal freshness, bring the flaked salmon in a separate container and mix it in right before eating.
Final Thoughts
If you’re ready for a fresh twist on classic potato salad, you’ll absolutely fall in love with the Potato Salad with Hot Smoked Salmon Recipe. Each bite is a celebration of bold flavors and textures that come together with ease—so gather your ingredients, share it with friends, and savor the kind of meal that everyone will ask for again and again!
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Potato Salad with Hot Smoked Salmon Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy and flavorful, this Potato Salad with Hot Smoked Salmon is a delightful dish perfect for a light lunch or a side at dinner. The combination of tender baby potatoes, flaked hot smoked salmon, and a tangy dressing creates a refreshing salad that’s sure to impress.
Ingredients
Potato Salad:
- 2 pounds baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh dill, chopped
- 4 green onions, sliced
- 1/2 cup celery, diced
Additional:
- 8 ounces hot smoked salmon, flaked into chunks
- Lemon wedges for serving
Instructions
- Cook Potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook for 12 to 15 minutes until fork-tender, then drain and let cool slightly.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.
- Combine Ingredients: Add potatoes, dill, green onions, and celery to the dressing. Toss gently to coat.
- Add Salmon: Fold in flaked salmon just before serving.
- Serve: Garnish with extra dill and serve with lemon wedges.
Notes
- This salad can be made ahead and chilled for up to 24 hours, though add the salmon right before serving to keep it firm.
- For extra flavor, toss in capers or substitute part of the mayo with crème fraîche.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Boiling, Tossing
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 3g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
