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Potato Salad with Hot Smoked Salmon Recipe


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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Potato Salad with Hot Smoked Salmon is a unique twist on a classic dish, combining tender potatoes, vibrant herbs, and rich hot smoked salmon. Perfect for a light lunch or a flavorful dinner. The smoky salmon adds a savory depth to the creamy potato salad.


Ingredients

Scale
  • 1 lb (450g) baby potatoes (or any small waxy potatoes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (for the potatoes)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar (or lemon juice)
  • 3 tablespoons olive oil (for dressing)
  • 1/2 teaspoon honey (optional, for sweetness)
  • 1 tablespoon fresh dill, chopped
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon capers, drained (optional)
  • 1/2 small red onion, finely diced
  • 4 oz (115g) hot smoked salmon, flaked
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork. Drain and let the potatoes cool slightly. Once cooled enough to handle, cut them into halves or quarters, depending on size.
  2. Make the dressing: In a small bowl, whisk together the Dijon mustard, apple cider vinegar (or lemon juice), olive oil, honey (if using), salt, and black pepper until smooth.
  3. Assemble the salad: In a large bowl, combine the warm, cut potatoes with the dressing, stirring gently to coat the potatoes evenly. Add the chopped dill, chives, capers, and red onion. Stir to combine.
  4. Add the smoked salmon: Gently fold in the hot smoked salmon, breaking it into bite-sized pieces. Be careful not to mash the potatoes or overmix.
  5. Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired. Serve immediately or refrigerate for 30 minutes for a chilled salad.

Notes

  • Hot smoked salmon can be found at most grocery stores or fish markets. If unavailable, you can substitute with cold smoked salmon or grilled salmon.
  • For extra crunch, add some toasted nuts or seeds, such as pine nuts or sunflower seeds, before serving.
  • This salad can be made a few hours ahead and kept in the fridge. Just be sure to fold in the salmon just before serving to maintain its texture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: European (French, Mediterranean)

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 350 kcal
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 22g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 17g
  • Cholesterol: 30mg