Description

Experience a delightful twist on the classic potato salad with our Smoked Salmon Potato Salad. This vibrant dish brings together tender baby potatoes and rich, smoky salmon, creating a perfect balance of flavors that will impress at any gathering. Enhanced by zesty lemon and fresh herbs, this salad is not only quick to prepare but also packed with nutritious ingredients, making it ideal for barbecues, picnics, or light lunches. Enjoy the creamy texture and bold taste that make this dish a standout choice for any occasion.

Ingredients

Scale

500 g baby potatoes
3 medium eggs
¼ cup mayonnaise
1 tsp Dijon mustard
50 g sliced gherkins
¼ red onion, thinly sliced
½ lemon (juice and zest)
125 g hot smoked salmon
2 tablespoons fresh parsley
Salt and pepper to taste

Instructions

Boil the baby potatoes in a large pot until tender, then strain and let cool.
In a small pot, boil eggs for six and a half minutes. Transfer to an ice bath to cool.
In a mixing bowl, whisk together mayonnaise, Dijon mustard, gherkins, red onion, lemon juice and zest, parsley (reserve some for garnish), salt, and pepper.
Peel the cooled eggs and slice them in half lengthwise.
Cut the cooled potatoes in half (or leave smaller ones whole) and gently toss them into the dressing mixture until coated.
Serve in a bowl or plate; top with halved eggs and flaked smoked salmon. Garnish with remaining parsley.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 360
Sugar: 2g
Sodium: 450mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 220mg

Keywords: Use high-quality mayonnaise for better flavor. Customize your salad by adding capers or dill. Chill before serving to enhance flavor integration.