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
- 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.
- 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.
- 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.
- 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.
- 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