Potato Salad with Salmon Dressing
Elevate your next gathering with this delightful Potato Salad with Salmon Dressing, a unique twist on a classic favorite. This recipe marries tender, fork-perfect baby potatoes with the bold flavors of smoked salmon, fresh dill, and tangy capers, creating a dish that's as elegant as it is comforting. The star of the salad is the creamy salmon dressing, blending smoked salmon, mayonnaise, Greek yogurt, lemon juice, and garlic into a rich and luscious topping that coats every bite in savory goodness. Ready in just 40 minutes and perfect for chilling ahead, this salad is an ideal choice for picnics, dinner parties, or a refreshing light meal. Garnish with extra dill or salmon slices for a show-stopping finish that’s sure to impress.
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Recipe Information
Ingredients
- 1 kg Baby potatoes
- 1 tbsp Salt
- 3 tbsp Fresh dill
- 2 tbsp Capers
- 1 small Red onion
- 2 tbsp Olive oil
- 150 g Smoked salmon
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tbsp Lemon juice
- 1 clove Garlic
- 0.5 tsp Black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size.
Place the potatoes in a large pot, cover them with water, and add 1 tablespoon of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooling, finely chop the fresh dill, capers, and red onion. Place them in a large mixing bowl.
Prepare the salmon dressing by combining smoked salmon, mayonnaise, Greek yogurt, lemon juice, minced garlic, and black pepper in a food processor. Blend until smooth and creamy.
Once the potatoes have cooled to room temperature, add them to the mixing bowl with the dill, capers, and red onion. Drizzle in the olive oil and toss until evenly coated.
Pour the salmon dressing over the potato mixture and gently fold until the salad is well combined and coated with the dressing.
Taste and adjust the seasoning if needed (e.g., additional salt, pepper, or lemon juice).
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Garnish with extra dill or a few thin slices of smoked salmon before serving, if desired.
Serve chilled as a side dish or light main course.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 8850 mg | 385% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 25.7 mcg | 128% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4777 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
