Description
Experience a fresh twist on classic potato salad with our Smoked Salmon Potato Salad. This vibrant dish combines the creamy richness of mayonnaise and the zesty brightness of lemon with the smoky flavor of hot smoked salmon. Perfect for summer barbecues, picnics, or as a light lunch, this salad is not only simple to prepare but also packed with nutritious ingredients like baby potatoes and eggs. In just 30 minutes, you can create a delightful side that’s sure to impress at any gathering.
Ingredients
Scale
- 500 g Baby potatoes
- 3 medium Eggs
- ¼ cup Mayonnaise
- 1 tsp Dijon mustard
- 50 g Gherkins (sliced)
- ¼ Red onion (thinly sliced)
- 125 g Hot smoked salmon
- ½ Lemon (juice and zest)
- 1 tsp Chopped parsley
- Salt and pepper to taste
Instructions
- Boil baby potatoes in a large pot until fork-tender, about 10 minutes. Strain and cool.
- In a small pot, boil water and cook eggs for 6.5 minutes. Transfer to an ice bath to cool.
- In a mixing bowl, combine mayonnaise, Dijon mustard, gherkins, red onion, lemon juice and zest, and parsley; season with salt and pepper.
- Peel and slice cooled eggs in half.
- Cut larger potatoes in half and add them to the dressing mixture; gently toss until coated.
- Serve in a bowl topped with sliced eggs, flaked salmon, and remaining parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg