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Smoked Salmon Potato Salad

Delicious Smoked Salmon Potato Salad for Easy Summer Meals

This Smoked Salmon Potato Salad features creamy Greek yogurt, zesty lemon, and tender baby potatoes—perfect for summer meals!
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes Tender and perfect for holding their shape; fingerlings or Yukon Gold work well.
  • 8 ounces smoked salmon Adds a savory, smoky touch; substitute with canned tuna or grilled chicken if preferred.
  • ½ cup plain Greek yogurt Provides creaminess and tang; opt for low-fat yogurt for a lighter option.
  • ¼ cup mayonnaise Enhances the richness; can be mixed with Greek yogurt for a healthier version.
  • 2 tablespoons Dijon mustard Infuses subtle heat; yellow mustard is a good alternative.
  • 1 tablespoon lemon juice Adds brightness and acidity; can swap with lime juice.
  • ¼ cup red onion, finely chopped Delivers a crunchy texture and sharpness; green onions or shallots are suitable substitutes.
  • ¼ cup fresh dill, chopped Offers fresh, herbaceous notes; parsley or chives can be used in its place.
  • Salt and pepper to taste Essential for elevating flavors; adjust to personal preference.
  • ½ cup capers Optional; adds a briny depth; feel free to omit.

Equipment

  • Large pot
  • mixing bowl
  • colander

Method
 

Step-by-Step Instructions for Smoked Salmon Potato Salad
  1. Start by placing 2 pounds of halved baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain and cool completely.
  2. In a separate bowl, mix ½ cup plain Greek yogurt, ¼ cup mayonnaise, 2 tablespoons Dijon mustard, and 1 tablespoon lemon juice. Stir in ¼ cup chopped red onion and ¼ cup fresh dill until smooth.
  3. Once cooled, fold the potatoes into the dressing. Add 8 ounces chopped smoked salmon and ½ cup capers if using. Mix gently to coat.
  4. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve chilled or warm, garnished with extra dill or lemon wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 1gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For optimal taste, prepare the salad a few hours beforehand. The chilling process enhances flavor, making this dish delightful for summer gatherings.

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