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
Scale
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.
