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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Recipe Information
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
Instructions
1. Wash the baby potatoes thoroughly and cut them into bite-sized pieces (halves or quarters depending on their size).
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.
3. While the potatoes are cooling, thinly slice the red onion and chop the fresh dill finely.
4. In a small mixing bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper.
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.
6. Tear the smoked salmon into bite-sized pieces and gently fold it into the potato mixture.
7. Pour the dressing over the salad and gently toss everything until well combined, taking care not to break the potatoes or salmon pieces.
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.
9. Garnish with additional dill before serving, if desired. Enjoy your delicious smoked salmon and potato salad!
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2626 mg | 56% | |
*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.
