Smoked Salmon Potato Salad with Dill-mustard dressing
If you’re looking for a potato salad that steps it up a notch, this Smoked Salmon Potato Salad has got you covered.
Creamy baby potatoes, flaky hot smoked salmon, and a tangy dill mustard dressing. It’s everything I want in a summer dish, bright, briny, and just fancy enough to impress.
This is the kind of salad that doesn’t need a burger to feel like a meal. It’s perfect for a breezy lunch, a late-summer picnic, or one of those “I just want a bowl of something delicious and not boring” moments. And the best part? It’s easy to pull together, even when the weekend is short and your to-do list is not.
Why you will love this recipe
It’s not your average potato salad – no mayo overload here, just a bold, tangy dill mustard dressing.
Make-ahead friendly – the flavors only get better as they sit.
Fresh, herby, and briny – dill, capers, radishes, flavor with minimal effort.
Ingredients, Variations and Substitutions
Baby potatoes – waxy and tender, and will hold their shape when tossed in dressing. If baby potatoes aren’t around, just cut regular Yukon Golds into bite-sized chunks. Leave the skins on for a rustic feel, and less prep time. New potatoes are amazing in this salad.
Hot smoked salmon – it flakes beautifully into the warm potatoes and adds so much flavor. If salmon’s not available, try smoked trout, mackerel, or even a little leftover grilled salmon if that’s what you’ve got.
Radishes – thinly sliced, bring crunch and a pop of color. You can also try sliced fennel, celery, or even a few snap peas.
Capers – are briny and deliver little bursts of saltiness. No capers? Chopped cornichons or a few diced pickled red onions would work here, too.
Scallions – give you a bit of onion flavor without overpowering the dish. The green and white parts both go in. If you want something punchier, use a few tablespoons of finely diced red onion, or tone it down with chives.
Fresh dill – adds bright, herbaceous flavor. If you don’t have fresh dill, go easy with dried (like 1 teaspoon max), or sub other fresh herbs you have available – parsley or tarragon.
Now, for the dill mustard dressing. I like using a mix of Dijon and whole grain mustard. Don’t worry if you only have one kind; just use what you’ve got. Add lemon juice (or white wine vinegar) to brighten things up, plus a touch of honey to keep the balance.
You’ll also want a few tablespoons of olive oil to bring it all together. Want it creamy? Stir in a spoonful of mayo or Greek yogurt for something more luscious.
Finally, season it all with salt and black pepper, taste and adjust, and you’ve got a dressing you’ll want to put on everything.
Equipment you will need
- large pot
- colander or slotted spoon
- cutting board and a sharp knife
- small bowl or jar
- large bowl
- spoon or silicone spatula
Top Tips
Warm potatoes – toss them in dressing while they’re still warm so they soak it all up like little flavor sponges.
Don’t overmix the salmon – gently fold it in at the end to keep those nice big, juicy flakes intact.
Taste as you go – potatoes can soak up salt fast. Always give the salad a taste after everything’s in. Adjust seasoning, acidity, or sweetness as needed.
Step-by-step instructions
- Place whole baby potatoes in a large pot of salted water. Bring to a boil, then simmer until just tender when pierced with a knife, about 12–15 minutes, depending on size. Don’t overcook; you want them to hold their shape
- Drain the potatoes and let them steam dry for a few minutes in the colander. Once cool enough to handle, cut them into halves or quarters, depending on size.
- In a small bowl or a jar with a lid, combine Dijon and whole grain mustard, lemon juice, olive oil, honey, chopped dill, salt, and pepper. Shake or whisk until emulsified.
- Place the cut potatoes in a large mixing bowl. While they’re still a bit warm, pour over most of the dressing and toss gently. Warm potatoes absorb flavor best.
- Fold in the sliced radishes, scallions, and capers. Give it another gentle toss to combine.
- Use your hands or a fork to break the hot-smoked salmon into large flakes and scatter it over the salad. Gently fold it in.
- Give the salad a taste and add more dressing, salt, or pepper as needed, a little squeeze of lemon.
- You can serve it right away, while still slightly warm, or chill it for later.
Best ways to enjoy this Salmon Potato Salad.
As a perfect lunch with hard-boiled eggs
As a light dinner with crusty bread
Alongside grilled asparagus or a pile of fresh greens for a full meal.
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Storage instructions, reheating
Store leftovers in an airtight container in the fridge for up to 2–3 days.
If the salad seems a bit dry the next day, just add a splash of olive oil, vinegar, or lemon juice to refresh it.
Not ideal for freezing, potatoes and creamy dressing don’t hold up well in the cold.
Smoked Salmon Potato Salad with Mustard Dill Dressing
Equipment
- chef's knife
- cutting board
- mixing bowls
- large pot
- colander
- spatula
Ingredients
- 2 pounds baby potatoes Yukon Gold or red-skinned, halved if large
- 6 oz hot smoked salmon flaked (skin removed)
- 1 bunch radishes thinly sliced
- 2 tablespoons capers drained
- 3 scallions finely sliced
- 1 bunch fresh dill chopped
Dill Mustard Dressing
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon lemon juice or white wine vinegar
- 4 tablespoons olive oil or a mix of olive oil + a little mayo if you want creaminess
- 1 teaspoon honey or maple syrop
- 2 tablespoons fresh dill
- Salt + pepper to taste
Instructions
- Place whole baby potatoes in a large pot of salted water. Bring to a boil, then simmer until just tender when pierced with a knife, about 12–15 minutes, depending on size. Don’t overcook; you want them to hold their shape
- Drain the potatoes and let them steam dry for a few minutes in the colander (this helps the dressing cling). Once cool enough to handle, cut them into halves or quarters, depending on size.
- In a small bowl or a jar with a lid, combine Dijon and whole grain mustard, lemon juice, olive oil, honey, chopped dill, salt, and pepper. Shake or whisk until emulsified.
- Place the cut potatoes in a large mixing bowl. While they’re still a bit warm, pour over most of the dressing and toss gently. Warm potatoes absorb flavor best.
- Fold in the sliced radishes, scallions, and capers. Give it another gentle toss to combine.
- Use your hands or a fork to break the hot smoked salmon into large flakes and scatter it over the salad. Gently fold it in.
- Give the salad a taste and add more dressing, salt, or pepper as needed, a little squeeze of lemon.
- You can serve it right away, while still slightly warm, or chill it for later.
Notes
Don’t overmix the salmon – gently fold it in at the end.
Taste as you go – always give the salad a taste after everything’s in.
Nutrition
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Conclusion
This Smoked Salmon Potato Salad brings serious flavor with minimal effort. The combo of creamy potatoes, smoky salmon, and that punchy dill-mustard dressing is totally crave-worthy. An easy side dish or a full meal, I guarantee you’ll be making it again and again.
FAQ
Can I use cold-smoked salmon instead of hot-smoked?
You can, but it’ll change the vibe. Cold-smoked salmon is silky and delicate, more like lox, while hot-smoked is flaky and bold. If you’re using lox, fold it in gently right before serving to keep the texture.
Is this salad served warm or cold?
It’s delicious both ways! Slightly warm is peak flavor, but chilled works great for picnics, lunches, or next-day snacking straight from the container (we won’t judge).
What if I don’t have fresh dill?
Fresh dill brings that classic flavor, but in a pinch, you can use a teaspoon of dried dill in the dressing.
What can I use instead of capers?
If capers aren’t your thing, try chopped green olives. A tiny bit of finely chopped pickles or a spoonful of pickle brine could also add that salty tang.
Can I use canned fish instead of hot-smoked salmon?
Yes! Canned salmon or even high-quality canned tuna works in a pinch. Just be sure to drain it well and flake it gently into the salad. It won’t have that same smoky richness, but it’s still delicious.
