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
Scale
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
