Description
A refreshing and tangy potato salad featuring smoked salmon, perfect for a light meal or side dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 8 ounces smoked salmon, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup capers, drained
- 1/4 cup fresh dill, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain and let cool, then cut into halves or quarters.
- In a large bowl, combine the potatoes, smoked salmon, red onion, capers, and dill.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- For extra flavor, add some chopped celery or cucumber for crunch.
- This salad can be made a day in advance for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg