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
Scale
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
