Description
A creamy, flavorful potato salad featuring tender potatoes, smoky salmon, fresh herbs, and a light dressing. Perfect as a side for brunch, lunch, or picnics. Can be made with mayonnaise or a yogurt-based dressing, and garnished with eggs, capers, or lemon for extra brightness.
Ingredients
🛒 Ingredients (serves 4–6):
For the Salad:
- 1 lb (450 g) baby or Yukon gold potatoes
- 6 oz (170 g) smoked salmon, torn into pieces
- 2 hard-boiled eggs, chopped (optional)
- 3 tablespoons mayonnaise
- 2 tablespoons plain yogurt (optional for lighter version)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
- Optional: capers or finely sliced red onion for garnish
Instructions
📝 Instructions:
Step 1: Cook Potatoes
Wash and dice potatoes into bite-sized pieces. Boil in salted water until tender, about 10–15 minutes. Drain and let cool slightly.
Step 2: Prepare Dressing
In a small bowl, mix mayonnaise, yogurt (if using), Dijon mustard, lemon juice, salt, and pepper until smooth.
Step 3: Combine Salad
In a large bowl, combine cooked potatoes, smoked salmon, chopped eggs, dill, and chives. Gently fold in the dressing until evenly coated. Adjust seasoning as needed.
Step 4: Chill and Serve
Cover and refrigerate for at least 30 minutes to let flavors meld. Garnish with extra dill, chives, capers, or lemon slices before serving.
Notes
- Make Ahead: Potato salad can be prepared a few hours in advance and stored in the fridge.
- Herb Variations: Parsley, tarragon, or basil can be added for different flavor profiles.
- Light Version: Replace some or all mayonnaise with Greek yogurt for a tangy, lower-fat option.
- Serving Suggestion: Serve chilled on a bed of lettuce, with crusty bread, or alongside grilled vegetables.
- Prep Time: 10–15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Boiled / Mixed
- Cuisine: International / Modern European