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
Scale
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
