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
Scale
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.
