If you’re on the hunt for a dish that feels like a comforting hug on a plate, look no further than this Potato Salad with Hot Smoked Salmon Recipe. This vibrant salad brings together tender baby potatoes and flaky, smoky salmon with a tangy, creamy dressing that dances with fresh herbs and zingy lemon notes. It’s the perfect balance of flavors and textures—a dish that’s easy to whip up but makes you feel like you’re indulging in something truly special. Whether you’re sharing it at a picnic, serving it up for a casual dinner, or bringing it to a potluck, this recipe never fails to impress with its delicious simplicity.
Ingredients You’ll Need
This Potato Salad with Hot Smoked Salmon Recipe keeps things straightforward with easily accessible ingredients that each play a starring role. Fresh herbs add brightness, the smoked salmon gives a rich, savory hit, and the creamy dressing ties it all together with just the right balance of tang and smoothness.
- Baby potatoes (1 1/2 pounds, halved): Choose small, firm potatoes for the best creamy texture that holds up well in salad.
- Salt (1/2 teaspoon for boiling): Essential for seasoning the water and enhancing the natural flavors of the potatoes.
- Hot smoked salmon (6 ounces, flaked): The star ingredient with its smoky, tender, and luscious flakes that add depth.
- Capers (2 tablespoons, drained): These little bursts of tangy brine lift the salad with a salty punch.
- Red onion (1/4 cup, finely chopped): Adds sharpness and a bit of crunch to contrast the softer elements.
- Fresh dill (1/4 cup, chopped): Brings a fragrant, herbaceous lift that’s classic with salmon.
- Fresh chives (2 tablespoons, chopped): Adds a mild onion flavor and lovely green flecks for visual appeal.
- Mayonnaise (3 tablespoons): Creates a creamy, rich base for the dressing without overpowering the other flavors.
- Greek yogurt (2 tablespoons): Adds a hint of tang and lightness to keep the dressing fresh.
- Dijon mustard (1 tablespoon): Offers a gentle spice and complexity that rounds out the dressing.
- Lemon juice (1 tablespoon) and lemon zest (1 teaspoon): Inject bursts of citrus brightness to uplift the whole salad.
- Salt and pepper to taste: The final seasoning step to personalize and balance the flavors perfectly.
How to Make Potato Salad with Hot Smoked Salmon Recipe
Step 1: Cook the Potatoes to Perfection
Start by bringing a large pot of salted water to a boil. Toss in the halved baby potatoes and cook them for about 12 to 15 minutes, until they’re fork-tender but still hold their shape. The salt in the water seasons the potatoes from the inside out, making every bite flavorful. Once cooked, drain them and allow them to cool slightly. This ensures they’re warm but won’t make the dressing greasy or watery when tossed together.
Step 2: Whisk Up the Creamy Dressing
While the potatoes cool, take a small bowl and combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest. Whisk them together until smooth and creamy. The mayo lends richness, while the yogurt and lemon give it a refreshing tang. Season this lovely mixture with salt and freshly ground black pepper to taste. This dressing is the magic that ties all the ingredients beautifully.
Step 3: Combine and Toss Gently
In a large mixing bowl, add the slightly cooled potatoes alongside flaked hot smoked salmon, drained capers, finely chopped red onion, fresh dill, and chives. Pour the dressing over everything, then gently toss until every bite is coated without breaking up the delicate salmon or potatoes. Taste test and adjust salt and pepper to your preference. This is the moment all the vibrant flavors meet, creating a harmonious salad.
How to Serve Potato Salad with Hot Smoked Salmon Recipe
Garnishes
For that extra show-stopping touch, sprinkle a few extra dill sprigs or chopped chives on top just before serving. You can also add a few capers or even thin lemon slices to brighten the presentation. These simple garnishes elevate the salad visually and add bursts of flavor as you dig in.
Side Dishes
This salad pairs beautifully with fresh green salads, crusty artisan bread, or a simple cucumber and radish slaw. It’s also fantastic alongside grilled vegetables or as part of a seafood feast to complement other fish dishes without overwhelming the palate.
Creative Ways to Present
Want to impress your guests? Serve this potato salad in clear glass bowls to showcase its vibrant colors or atop a bed of baby spinach or arugula leaves for more texture and greens. You can even portion it into individual ramekins for a charming dinner party presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Potato Salad with Hot Smoked Salmon Recipe should be stored in an airtight container and kept in the refrigerator. It stays fresh for up to two days, and allowing the flavors to meld overnight actually enhances the experience. Just be sure to give it a gentle stir before serving again.
Freezing
This particular salad is best enjoyed fresh or chilled rather than frozen. The potatoes may become mushy, and the creamy dressing can separate upon thawing, so freezing is not recommended for this dish.
Reheating
If you prefer your potato salad slightly warm, allow it to come to room temperature or gently warm it in the microwave for short intervals with a light stir. Avoid overheating as it can affect the texture of the mayonnaise and smoked salmon.
FAQs
Can I use regular smoked salmon instead of hot smoked salmon?
While regular smoked salmon has a milder texture and flavor, using hot smoked salmon gives this salad that lovely flaky texture and richer smoky taste. If you only have cold smoked salmon, it will still work, but the experience will differ slightly.
Is Greek yogurt necessary, or can I substitute something else?
Greek yogurt adds tang and creaminess, but if you prefer, you can swap it for sour cream or even crème fraîche. Just keep in mind this will slightly alter the flavor and texture, but it will still be delicious.
Can this salad be made vegan or dairy-free?
For a vegan or dairy-free version, replace the mayonnaise and Greek yogurt with plant-based alternatives and omit the smoked salmon, perhaps adding grilled or smoked tofu to mimic the smoky protein element.
What’s the best way to reheat leftovers without losing flavor?
The best approach is to enjoy the salad cold or at room temperature for best flavor and texture. If you must warm it, do so gently in short bursts and stir, avoiding hot microwaving that can break down the dressing.
Can I add other vegetables to this salad?
Absolutely! Adding arugula, baby spinach, or even some thinly sliced cucumber can add freshness and extra texture. Just toss them in at the end so they stay crisp and vibrant.
Final Thoughts
There’s something truly comforting and satisfying about the Potato Salad with Hot Smoked Salmon Recipe that keeps me coming back for more. It’s a wonderful blend of flavors and textures that feels both sophisticated and homey at once. Whether you’re making it for a weekday dinner or a special gathering, it’s bound to win hearts and plates alike. Don’t hesitate to try it out and make it your new favorite!
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Potato Salad with Hot Smoked Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: European-Inspired
- Diet: Gluten Free
Description
This Potato Salad with Hot Smoked Salmon is a delightful twist on a classic summer salad, combining tender baby potatoes with flavorful smoked salmon and a tangy, creamy dressing. Enhanced with fresh herbs and capers, this dish can be served warm, at room temperature, or chilled, making it versatile and perfect for any occasion.
Ingredients
Salad Ingredients
- 1 1/2 pounds baby potatoes (halved)
- 1/2 teaspoon salt (for boiling potatoes)
- 6 ounces hot smoked salmon (flaked)
- 2 tablespoons capers (drained)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh chives
Dressing Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly before proceeding to the next step.
- Prepare the Dressing: While the potatoes are cooling, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest in a small bowl. Season the dressing with salt and pepper according to your taste preferences.
- Combine Ingredients: In a large mixing bowl, combine the cooked potatoes, flaked hot smoked salmon, drained capers, finely chopped red onion, fresh dill, and fresh chives. Gently toss the mixture with the prepared dressing until all the ingredients are evenly coated.
- Adjust Seasonings and Serve: Taste the salad and adjust the seasoning if needed. This salad can be served slightly warm, at room temperature, or chilled depending on your preference.
Notes
- You can substitute sour cream for Greek yogurt if preferred.
- Add arugula or baby spinach to transform this into a more substantial salad.
- This salad can be made a day in advance, allowing the flavors to meld and intensify.
