Smoked Salmon Potato Salad
Elevate your picnic game or weeknight dinner with this luscious Smoked Salmon Potato Salad, a refreshing twist on a timeless classic. This vibrant recipe combines tender baby potatoes, smoky ribbons of salmon, and crisp vegetables like cucumber, cherry tomatoes, and red onion, all tied together with a creamy Greek yogurt and mayonnaise dressing infused with zesty lemon juice and fresh dill. The briny pop of capers adds a gourmet touch, while the cool, tangy flavors balance beautifully with the richness of the salmon. Ready in just 30 minutes, this salad makes the perfect light meal or side dish, whether served immediately or chilled for added flavor. A must-try for seafood lovers seeking an easy, elegant dish!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Smoked salmon
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 0.5 medium Red onion
- 2 tablespoons Fresh dill
- 2 tablespoons Capers
- 120 grams Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, slice the cucumber into thin half-moons, halve the cherry tomatoes, finely slice the red onion, and roughly chop the fresh dill. Set aside.
Once the potatoes are cooked, drain them well and let them cool slightly. Cut them into bite-sized pieces if they are large.
In a small bowl, prepare the dressing by whisking together the Greek yogurt, mayonnaise, lemon juice, olive oil, salt, and black pepper until smooth.
In a large mixing bowl, combine the cooked potatoes, cucumber, cherry tomatoes, red onion, capers, and most of the chopped dill (reserve a little for garnish). Toss gently to combine.
Drizzle the dressing over the salad and toss again to coat all the ingredients evenly.
Gently add the smoked salmon, breaking it into smaller pieces as you go, and lightly toss to incorporate without breaking up the salmon too much.
Garnish the salad with the reserved dill and serve immediately, or refrigerate for 1-2 hours to allow the flavors to meld. Serve cool.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3484 mg | 74% | |
*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.
