If you’re searching for a dish that’s both rustic and elegant, the Potato Salad with Hot Smoked Salmon Recipe deserves a spot at your next gathering. The harmonious blend of creamy baby potatoes, smoky salmon, vibrant herbs, and tangy dressing packs every forkful with bold flavor and makes it a crowd-pleasing star at picnics or dinners. With its brilliant colors and fresh zest, this recipe transforms an ordinary potato salad into something truly extraordinary, guaranteed to impress family and friends alike.
Ingredients You’ll Need
Each ingredient in the Potato Salad with Hot Smoked Salmon Recipe brings something special to the table, and together they create a colorful, flavor-packed dish. From vibrant dill to velvety mayo, nothing here is optional if you want the full experience—this combination simply sings!
- Baby potatoes: Their creamy texture and delicate skins make the salad extra luscious and pretty—no peeling required!
- Salt (for boiling): Salting the water is the secret to perfectly seasoned potatoes right from the start.
- Hot smoked salmon: Flaked into tender pieces, this brings a best-of-both-worlds smoky and savory punch that elevates the salad.
- Capers: Their briny pop beautifully cuts through the richness and brightens every bite.
- Red onion: Adds a pleasant crunch and a gentle bite, as well as a brilliant splash of color.
- Fresh dill: The unmistakable fresh, grassy aroma unites all the flavors—the classic potato salad herb for a reason.
- Fresh chives: These delicate greens add mild oniony freshness and a lovely finishing touch.
- Mayonnaise: Creamy and luscious, mayo forms the backbone of the dressing, balancing out stronger notes.
- Greek yogurt: Gives the dressing tang and a lighter feel—especially delicious alongside smoked fish.
- Dijon mustard: Adds a gentle heat and depth that make the dressing totally craveable.
- Lemon juice: A splash of citrus cuts through richness and keeps things bright and fresh.
- Lemon zest: The aromatic oils from the zest give a deeper lemon flavor without thinning the dressing.
- Salt and pepper: Season to taste and bring all the flavors into perfect balance.
How to Make Potato Salad with Hot Smoked Salmon Recipe
Step 1: Boil the Potatoes
Start by filling a large pot with water and adding a generous pinch of salt—this step is essential for flavoring the potatoes from the inside out. Drop in the halved baby potatoes and boil them for 12 to 15 minutes, until they’re just fork-tender but not mushy. Once done, drain them well and let them cool slightly so they still soak up the dressing without falling apart.
Step 2: Whisk Up the Creamy Dressing
While the potatoes are cooling, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest in a small bowl. This heavenly combination brings together creaminess, tang, and zestiness that really makes the Potato Salad with Hot Smoked Salmon Recipe pop. Taste and season with salt and pepper as needed, creating your perfect balance.
Step 3: Bring It All Together
Grab a large mixing bowl and add your warm potatoes, flaked hot smoked salmon, capers, finely chopped red onion, fresh dill, and chives. Gently toss everything together, taking care to coat the potatoes and salmon evenly but not break them up too much. Pour over your creamy lemony dressing and fold gently to bring everything together. Taste once more to see if you want another crack of pepper or a touch of salt.
Step 4: Serve and Savor
You can serve the salad right away slightly warm, at room temperature, or chill it for a completely refreshing experience. No matter how you enjoy it, every bite will burst with the vibrant flavors the Potato Salad with Hot Smoked Salmon Recipe is known for.
How to Serve Potato Salad with Hot Smoked Salmon Recipe
Garnishes
Finish your Potato Salad with Hot Smoked Salmon Recipe with a scattering of extra dill, a sprinkle of chopped chives, and maybe a few extra capers or lemon zest curls for a beautiful presentation. Freshly cracked black pepper or a drizzle of olive oil also make it irresistible.
Side Dishes
This salad is incredibly versatile! Serve it alongside a leafy green salad for a crisp contrast, crusty bread to soak up the extra dressing, or simple roasted asparagus. It’s delightful at brunch with poached eggs or nestled into a picnic spread.
Creative Ways to Present
For an elegant twist, spoon the salad onto butter lettuce cups for individual servings or pile it high on a platter and top with soft-cooked eggs. You can even scoop it onto crostini for a one-bite appetizer, making it a true party favorite.
Make Ahead and Storage
Storing Leftovers
The Potato Salad with Hot Smoked Salmon Recipe holds up beautifully in the fridge. Store leftovers in an airtight container for up to 2 days. The flavors meld even further as it sits, making for fantastic next-day lunches.
Freezing
This is not a recipe that loves the freezer—potatoes and creamy dressings both lose their texture once thawed. For the best taste and consistency, enjoy your salad fresh or chilled from the fridge, not frozen.
Reheating
If you prefer your potato salad slightly warm, gently reheat it in short bursts in the microwave, stirring halfway through to keep the salmon succulent and the dressing silky. Avoid overheating, as this can cause the sauce to separate and the potatoes to become mushy.
FAQs
Can I use another type Salad
Absolutely! While the unique flavor of hot smoked salmon is the heart of this salad, smoked trout, mackerel, or even smoked whitefish can be delicious alternatives.
Is this Potato Salad with Hot Smoked Salmon Recipe gluten free?
Yes, as written this recipe is naturally gluten free, making it a perfect crowd-pleaser even for those with dietary restrictions.
What if I don’t have Greek yogurt?
No worries—sour cream is a perfect substitute for Greek yogurt, lending a similar tangy creaminess to the dressing. It’s all about using what’s on hand.
Can I make this recipe ahead of time?
Potato Salad with Hot Smoked Salmon Recipe actually tastes even better when made a few hours or a day ahead. This gives the flavors time to meld, and it makes entertaining a breeze.
How do I flake the hot smoked salmon?
Simply use a fork to gently pull the smoked salmon into bite-sized chunks, removing any skin or bones. Its firm texture makes this really easy and keeps the fish looking gorgeous in the salad.
Final Thoughts
If you’re ready for a fresh twist on a classic, don’t wait to stir up this Potato Salad with Hot Smoked Salmon Recipe. The blend of smoky salmon, creamy potatoes, and lush herbs will make you the star of your next gathering. Trust me, your tastebuds—and your guests—will thank you!
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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: Non-Vegetarian
Description
A delightful and flavorful Potato Salad with Hot Smoked Salmon recipe that combines tender baby potatoes, flaked hot smoked salmon, capers, and fresh herbs, all tossed in a creamy dressing. Perfect for a light lunch or as a side dish for a dinner party.
Ingredients
Baby Potatoes:
- 1 1/2 pounds baby potatoes, halved
Salmon:
- 6 ounces hot smoked salmon, flaked
Other Ingredients:
- 1/2 teaspoon salt (for boiling potatoes)
- 2 tablespoons capers, drained
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- 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 Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes until fork-tender. Drain and let cool slightly.
- Prepare Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest in a small bowl. Season with salt and pepper.
- Combine Ingredients: In a large mixing bowl, toss together the cooked potatoes, flaked salmon, capers, red onion, dill, and chives. Coat with the prepared dressing.
- Serve: Adjust seasoning if necessary. Serve warm, at room temperature, or chilled.
Notes
- You can swap Greek yogurt for sour cream
- Enhance with arugula or baby spinach
- Make a day ahead for better flavor
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
