Smoked Salmon Potato Salad with Mustard Dill Dressing
This 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.
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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
Warm potatoes - toss them in dressing while they’re still warm.
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.
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
Serving: 1cupCalories: 248kcalCarbohydrates: 29gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 7mgSodium: 447mgPotassium: 747mgFiber: 4gSugar: 3gVitamin A: 124IUVitamin C: 34mgCalcium: 38mgIron: 2mg
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