Description
A delightful explosion of flavors and textures, this Smoked Salmon Potato Salad combines tender baby potatoes, rich smoked salmon, and a creamy herb-infused dressing for a refreshing dish perfect for any occasion.
Ingredients
Scale
- 1 ½ lbs baby or fingerling potatoes
- 6 to 7 large organic eggs
- 1 lb hot smoked salmon
- ½ cup salmon roe
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped chives
- ¼ cup freshly squeezed lemon juice (strained)
- ¼ cup extra virgin olive oil
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 small shallot (finely diced)
- 1 tbsp capers (chopped)
Instructions
- Wash the baby potatoes thoroughly to remove any dirt.
- Place them in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.
- Drain the potatoes in a strainer and let cool slightly.
- In a separate pot, place the eggs and cover with water.
- Bring to a boil, then set a timer for 7 minutes.
- Transfer the eggs to an ice water bath to halt cooking, let cool for 5 minutes, then peel.
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and diced shallots.
- Combine cooled potatoes and herbs in a large bowl.
- Flake the salmon into bite-sized pieces and add to the bowl with cooled eggs (cut into quarters).
- Pour dressing over ingredients and gently fold until just combined.
- Add salmon roe carefully to avoid breaking.
Notes
Feel free to customize with additional ingredients like avocado or different herbs to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg