There’s something truly delightful about combining tender potatoes with the rich, smoky flavor of salmon, and that’s exactly what makes this Potato Salad with Hot Smoked Salmon Recipe a standout. Whether you’re craving a comforting lunch or a show-stopping side at your next gathering, this salad brings together creamy textures, bright herbs, and that irresistible smoky punch in every bite. It’s simple to prepare, full of flavor, and perfect for any season.
Ingredients You’ll Need
This recipe relies on a handful of fresh, straightforward ingredients that work harmoniously to create a salad that’s flavorful and satisfying. Each component adds something special—whether it’s the creamy tang from sour cream and mayonnaise, the fresh zing of lemon and dill, or the tender warmth of potatoes.
- Baby potatoes (1 1/2 pounds): Small and tender, these provide the perfect bite-sized base for the salad.
- Salt for boiling: Essential for seasoning the potatoes right as they cook.
- Hot smoked salmon (6 ounces): Flaked, smoky salmon adds rich, savory flavor and protein.
- Sour cream or Greek yogurt (1/2 cup): Adds creamy tang and keeps the dressing light.
- Mayonnaise (2 tablespoons): Boosts creaminess with a mellow richness.
- Lemon juice (1 tablespoon): Brings brightness and balances the richness.
- Dijon mustard (1 teaspoon): Adds subtle depth and mild spice to the dressing.
- Fresh dill (2 tablespoons, chopped): Offers a fragrant, herbaceous punch that’s classic with salmon.
- Green onions (2, sliced): Provide crunch and a fresh bite.
- Black pepper (1/4 teaspoon): Adds a gentle peppery warmth.
- Optional – Capers (1 tablespoon): For a salty, briny kick, or red onion (1/2 small, thinly sliced): for mild sharpness.
How to Make Potato Salad with Hot Smoked Salmon Recipe
Step 1: Cook the Potatoes
Start by placing the halved or quartered baby potatoes into a large pot filled with salted water. Boil them for about 12 to 15 minutes until they are fork-tender but not falling apart. This ensures your potatoes remain firm enough to hold the dressing and salmon without turning mushy. Once done, drain the potatoes and let them cool slightly so they’re warm but manageable for tossing.
Step 2: Prepare the Dressing
While your potatoes are boiling, whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice, Dijon mustard, chopped dill, black pepper, and a pinch of salt in a large bowl. This creamy dressing is the heart of your salad, delivering a perfect balance of tang, herbaceous notes, and a hint of spice that complements the potatoes beautifully.
Step 3: Combine Potatoes and Dressing
Once your potatoes have cooled slightly but are still warm, add them directly to the bowl with the dressing. Toss gently to coat every bite with the creamy mixture. The warmth of the potatoes helps the flavors meld together, making each mouthful flavorful and comforting.
Step 4: Fold in the Salmon and Vegetables
Gently fold in the flaked hot smoked salmon along with the sliced green onions and optional capers or red onion. Take care not to break up the salmon too much—you want lovely chunks dispersed throughout the salad. This step adds textural contrast and bursts of smoky, fresh flavor that elevate this simple dish into something truly special.
Step 5: Ready to Serve
Your Potato Salad with Hot Smoked Salmon Recipe is now ready to be enjoyed warm, at room temperature, or chilled—whatever suits your mood or occasion. For an extra touch, garnish with extra fresh dill or lemon wedges to brighten the presentation and taste.
How to Serve Potato Salad with Hot Smoked Salmon Recipe
Garnishes
Sprinkle a little more fresh dill on top to add an herbaceous aroma that piques the appetite. Thin lemon wedges on the side offer optional bursts of zesty freshness that guests can squeeze over their servings for an extra pop of flavor.
Side Dishes
This salad shines as a hearty side for grilled vegetables or light fish dishes. It pairs perfectly with asparagus, green beans, or a crisp garden salad, making it versatile enough for summer picnics or cozy indoor meals.
Creative Ways to Present
Try stacking the salad in individual clear glasses for a charming layered look at your next brunch. Or serve it atop butter lettuce leaves as a pretty, handheld option. The vivid colors from the green onions, dill, and salmon make it visually appealing no matter how you plate it.
Make Ahead and Storage
Storing Leftovers
You can prepare the salad up to two days in advance and keep it covered in the refrigerator. The flavors develop wonderfully over time as the dressing soaks into the potatoes and salmon, making leftovers just as delicious next day.
Freezing
Since this salad contains delicate dairy and smoked salmon, freezing is not recommended. The texture of potatoes and salmon does not hold up well to freezing and thawing, which can make the salad watery and lose its fresh appeal.
Reheating
If you prefer your salad warm, gently reheat portions in the microwave or on low in a skillet until just warmed through. Avoid overheating or it will dry out the salmon and toughen the potatoes. Otherwise, enjoying it chilled or at room temperature is perfectly delicious.
FAQs
Can I use regular smoked salmon instead of hot smoked salmon?
While you can substitute cold smoked salmon, the flavor and texture will be different—cold smoked is milder and silky, whereas hot smoked salmon has that firmer, smoky quality that really defines this recipe.
Is it necessary to use both sour cream and mayonnaise?
Using both adds balance; sour cream brings tang and lightness, while mayonnaise contributes a creamy richness. You can adjust the ratio to your taste or use just one, but the combination gives the dressing its perfect texture and flavor.
Can this salad be vegan or vegetarian?
This particular recipe features smoked salmon, which is not vegetarian or vegan. However, swapping salmon for smoked tofu or chickpeas with similar spices can create a delicious vegetarian version.
What type of potatoes work best?
Baby potatoes or new potatoes are ideal because they have thin skins, soft interiors, and hold their shape well after boiling, ensuring your salad has the perfect bite.
How far ahead can I make this salad?
You can prepare the salad up to two days ahead of time. Just store it well covered in the fridge and give it a gentle toss before serving to redistribute the dressing evenly.
Final Thoughts
This Potato Salad with Hot Smoked Salmon Recipe is a true joy to make and share. Its comforting textures, vibrant flavors, and effortless style make it an instant favorite for any meal. I really hope you give this recipe a try—you might just find your new go-to salad that impresses friends and family alike!
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Potato Salad with Hot Smoked Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: European-Inspired
- Diet: Gluten Free
Description
A creamy, flavorful Potato Salad with Hot Smoked Salmon, combining tender baby potatoes with a tangy dill-and-mustard dressing. This salad can be served warm, at room temperature, or chilled, making it perfect for any season or occasion.
Ingredients
Potatoes
- 1 1/2 pounds baby potatoes, halved or quartered
- Salt for boiling water
Dressing and Salad Mix
- 6 ounces hot smoked salmon, flaked
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 green onions, sliced
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon capers or 1/2 small red onion, thinly sliced
Instructions
- Boil the Potatoes: Place the baby potatoes in a large pot filled with salted water. Bring to a boil over medium-high heat and cook for 12 to 15 minutes until the potatoes are fork-tender. Drain the potatoes well and let them cool slightly until warm but not hot.
- Prepare the Dressing: In a large mixing bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lemon juice, Dijon mustard, chopped fresh dill, black pepper, and a pinch of salt until smooth and well combined.
- Toss Potatoes with Dressing: Add the warm potatoes to the bowl with the dressing. Gently toss to evenly coat the potatoes without breaking them apart.
- Add Salmon and Other Ingredients: Carefully fold in the flaked hot smoked salmon, sliced green onions, and optional capers or thinly sliced red onion. Mix gently to combine all flavors without mashing the potatoes.
- Serve and Garnish: Serve the potato salad warm, at room temperature, or chilled according to preference. Garnish with extra fresh dill or lemon wedges if desired for added brightness and presentation.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days to allow flavors to meld.
- For an extra tangy flavor, toss the warm potatoes with a splash of vinegar before adding the dressing.
- Use Greek yogurt instead of sour cream for a lighter, protein-rich alternative.
- If using red onion, soak sliced onions in cold water for 10 minutes to mellow the sharpness before adding.
