When it comes to comfort food with a touch of elegance, this Potato Salad with Hot Smoked Salmon Recipe stands out as a true favorite. Combining tender baby potatoes with the rich, smoky flavor of hot smoked salmon, brightened with fresh herbs and a tangy dressing, this salad is as vibrant in color as it is in taste. It’s a dish that feels both hearty and fresh, perfect for sharing at family gatherings or impressing guests with minimal effort but maximum flavor.
Ingredients You’ll Need
Gathering simple, fresh ingredients is all it takes to create this delightful potato salad. Each component plays a crucial role, whether adding creaminess, a zesty punch, or that irresistible smoky depth that only hot smoked salmon can bring.
- Baby potatoes, 1 lb (450g): Choose small waxy potatoes that hold their shape and have a creamy texture once cooked.
- Olive oil, 2 tablespoons + 3 tablespoons: Extra virgin for the dressing and cooking, it adds richness and smoothness.
- Salt, 1/2 teaspoon (for potatoes): Enhances the natural flavor of the potatoes during cooking.
- Dijon mustard, 2 teaspoons: Adds a mild, tangy spice to the dressing, balancing the flavors perfectly.
- Apple cider vinegar or lemon juice, 2 tablespoons: Provides acidity that brightens the entire salad.
- Honey, 1/2 teaspoon (optional): Just a touch of sweetness to round out the tartness.
- Fresh dill, 1 tablespoon chopped: Introduces a fresh, slightly herbal note that complements the salmon.
- Fresh chives, 1/4 cup chopped: Adds subtle onion flavor and vibrant green color.
- Capers, 1 tablespoon (optional): For a burst of briny tang that elevates the taste complexity.
- Red onion, 1/2 small, finely diced: Provides crunch and a sharp bite.
- Hot smoked salmon, 4 oz (115g) flaked: The star ingredient delivering smoky, tender bites throughout the salad.
- Freshly ground black pepper, to taste: Adds gentle heat and balances the flavors.
How to Make Potato Salad with Hot Smoked Salmon Recipe
Step 1: Cook and Prepare the Potatoes
Start by placing your baby potatoes in a pot of salted water and bring it to a boil. Cooking them until they’re fork-tender, typically about 15-20 minutes, ensures they’re perfectly soft without turning mushy. After draining, give them a few minutes to cool until they’re comfortable to handle. Then, cut each potato into halves or quarters based on their size. This size keeps each bite satisfying without losing the potatoes’ lovely texture in the salad.
Step 2: Whisk the Tangy Dressing
While the potatoes cook, mix together Dijon mustard, apple cider vinegar or lemon juice, olive oil, honey if you like a hint of sweetness, salt, and black pepper in a small bowl. Whisk until the ingredients come together into a smooth and glossy dressing. This dressing is the magic that ties the salad together with a refreshing balance of tartness and richness.
Step 3: Combine Potatoes and Dressing
Place the warm cut potatoes into a large mixing bowl and gently fold the dressing in, taking care to coat every piece evenly. Warm potatoes absorb the flavors beautifully and allow the dressing to cling just enough without making the salad soggy. Next, add in your fresh dill, chopped chives, capers if you’re using them, and finely diced red onion. Stir everything together to create a vibrant mix of flavors and textures.
Step 4: Add the Hot Smoked Salmon
Now for the star: fold in the hot smoked salmon by breaking it into bite-sized chunks. Handle gently here—you want the salmon to be the smoky jewels in your salad, not turned into a paste. The smoky salmon adds a beautiful depth that complements the bright, tangy dressing and the earthy potatoes perfectly.
Step 5: Final Seasoning and Serving Prep
Give your salad a final taste and adjust the seasoning by adding more salt, pepper, or a splash of lemon juice if you want to brighten it further. This step ensures your salad hits the perfect balance of flavors just for your taste buds. You can enjoy the salad immediately while still slightly warm or refrigerate it for 30 minutes to serve it chilled—both ways are absolutely delicious.
How to Serve Potato Salad with Hot Smoked Salmon Recipe
Garnishes
To add a touch of elegance and extra freshness, sprinkle additional finely chopped dill or chives on top before serving. A few lemon wedges on the side invite your guests to add a citrusy zing if they desire. For a little crunch, some toasted pumpkin seeds or pine nuts make an unexpected and delightful topping.
Side Dishes
This potato salad pairs wonderfully with simple grilled vegetables, crusty bread, or a crisp green salad. It’s also perfect alongside roasted chicken or as part of a picnic spread where light and refreshing dishes shine. Because it’s flavorful and filling, it can stand as a main course for a light lunch or dinner.
Creative Ways to Present
For a fresh twist, serve this salad in individual glass jars or on a bed of baby greens to impress at a dinner party. Layering it with slices of avocado and radishes adds color and texture flair. For a picnic, pack it in a sealed container and garnish right before serving to keep all ingredients at their best.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the fridge for up to 2 days. Store it in an airtight container to preserve the flavors and prevent the potatoes from drying out. Remember, the herbs and fresh ingredients may mellow over time, but the overall taste remains delicious.
Freezing
Because this dish includes fresh herbs, potatoes, and hot smoked salmon, freezing is not recommended. Freezing could alter the texture of the potatoes and the salmon, making the salad less enjoyable when thawed.
Reheating
If you prefer to serve the salad warm, gently reheat just the potato portion before mixing back in the chilled dressing and salmon. Avoid reheating the entire salad as the fresh herbs and salmon taste best when kept cool or at room temperature.
FAQs
Can I use different types of potatoes for this salad?
Absolutely! Waxy potatoes like baby potatoes, new potatoes, or red potatoes hold their shape best and provide the ideal creamy texture without falling apart. Avoid starchy potatoes as they can become too crumbly.
What is the difference between hot smoked and cold smoked salmon?
Hot smoked salmon is cooked during the smoking process, giving it a firmer texture and richer flavor, which works wonderfully in this salad. Cold smoked salmon is cured but remains raw, with a silky texture better suited for other dishes like bagels or canapés.
Can I make this salad vegan or vegetarian?
If you want to keep it vegetarian, omit the salmon and consider adding smoked tofu or roasted chickpeas for protein and texture. The salad will still have wonderful flavor thanks to the dressing and herbs.
How long should I cook the potatoes?
Cook your potatoes in boiling salted water for about 15 to 20 minutes until you can easily pierce them with a fork. This ensures they’re tender enough to absorb the dressing, but still firm enough to hold their shape in the salad.
Is it better to serve this salad warm or cold?
Both options are fantastic! Warm salad offers a comforting, inviting feel while the chilled version is refreshing and perfect for warm weather or picnics. Try both and see which you prefer.
Final Thoughts
This Potato Salad with Hot Smoked Salmon Recipe is a deliciously balanced dish that brings together smoky, tangy, fresh, and creamy flavors in one bowl. It’s straightforward to make yet feels special enough for any occasion. I encourage you to give it a try—you might just find yourself reaching for this recipe again and again whenever you want something comforting but sophisticated at the same time.
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Potato Salad with Hot Smoked Salmon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This refreshing Potato Salad with Hot Smoked Salmon combines tender baby potatoes with a tangy Dijon mustard dressing, fresh herbs, and delicate pieces of smoky salmon, creating a perfect balance of flavors for a light lunch or side dish.
Ingredients
Potatoes
- 1 lb (450g) baby potatoes (or any small waxy potatoes)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (for the potatoes)
Dressing
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar (or lemon juice)
- 3 tablespoons olive oil (for dressing)
- 1/2 teaspoon honey (optional, for sweetness)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Salad Mix-ins
- 1 tablespoon fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1 tablespoon capers, drained (optional)
- 1/2 small red onion, finely diced
- 4 oz (115g) hot smoked salmon, flaked
Instructions
- Cook the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork. Drain and let the potatoes cool slightly. Once cooled enough to handle, cut them into halves or quarters, depending on size.
- Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, apple cider vinegar (or lemon juice), olive oil, honey (if using), salt, and black pepper until smooth.
- Combine Potatoes and Dressing: In a large bowl, combine the warm, cut potatoes with the dressing, stirring gently to coat the potatoes evenly. Add the chopped dill, chives, capers, and red onion. Stir to combine.
- Add the Salmon: Gently fold in the hot smoked salmon, breaking it into bite-sized pieces. Be careful not to mash the potatoes or overmix.
- Adjust and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired. Serve immediately or refrigerate for 30 minutes for a chilled salad.
Notes
- Use baby or small waxy potatoes as they hold their shape well after boiling.
- Hot smoked salmon adds a rich smoky flavor; alternatively, use cold smoked salmon for a milder taste.
- Honey in the dressing is optional but helps balance acidity.
- For a vegetarian version, omit the salmon and increase herbs or add a protein like chickpeas.
- This salad can be served warm or chilled depending on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: European
