This Smoked Salmon Potato Salad comes together in about 30 minutes and is all in one bowl for easy dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Whether it’s a busy weeknight meal or a side for your weekend gatherings, this recipe has got you covered!
Ingredient Breakdown
- Baby Potatoes – 500 g (1.1 lbs)
- Eggs – 3 Medium
- Mayonnaise – 1/4 Cup
- Dijon Mustard – 1 Teaspoon
- Gherkins – 50 g (1/3 Cup) Sliced into Rounds
- Red Onion – 1/4, Thinly Sliced
- Hot Smoked Salmon – 125 g (4.4 oz)
- Lemon – 1/2, Juice and Zest
- Chopped Parsley – 1 Teaspoon
- Salt and Pepper to Taste
How to Make This Smoked Salmon Potato Salad
Boil the Potatoes: Place the baby potatoes into a pot and cover them with water. Bring to a boil and cook the potatoes until they’re just soft about 15-20 minutes. You can test their doneness by piercing them with a knife, if it goes in easily, you’re good to go! Once they’re soft, strain off the water and allow the potatoes to cool for about 5-10 minutes.
Cook the Eggs: While the potatoes are cooking, bring a small pot of water to a boil. Once it’s at a rapid boil, gently add the eggs using a spoon. Cook for about 6.5 minutes for perfect soft-boiled eggs! Remove them from the pot and place them in an ice bath for about 5 minutes to cool down. The smell of them boiling is always nostalgic for me!
Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sliced gherkins, red onion, lemon zest, lemon juice, and chopped parsley (save a little parsley for garnishing!). Season with a couple pinches of salt and pepper, then mix to combine. The aroma of the mustard and lemon is just heavenly!
Combine Potatoes and Dressing: Peel the eggs and slice them in half, setting them aside for now. Once the potatoes are cool enough to handle, cut the larger ones in half and keep the smaller ones whole. Add the potatoes to the mayonnaise mixture and gently toss with a spoon. Oh my goodness, just look at that beautiful mixture!
Assemble the Salad: Once everything is combined, arrange the potato salad in a serving bowl or plate. Top with the halved eggs, then flake the hot smoked salmon on top. Sprinkle the remaining chopped parsley over everything, this step is all about presentation!
And there you have it, your Smoked Salmon Potato Salad is ready to be devoured!
Why I Love This Recipe
This is my go-to recipe when I need something quick but incredibly satisfying. Honestly, every single time I make it, my whole family finishes it and goes for seconds! I’m a real sucker for how versatile it is, you can use whatever you’ve got on hand. The best part is, it feels indulgent, yet it’s packed with fresh ingredients. I mean, who wouldn’t want to eat a salad that feels like a cozy hug on a plate?
If you loved this Smoked Salmon Potato Salad, be sure to check out my Spicy Salmon Sushi Bake, my Onigiri Japanese Rice Balls, or my Japanese Pork Curry!
Why This Recipe Works
Quick & Easy
This salad comes together in under 30 minutes. It’s absolutely perfect for those chaotic weeknights when you don’t want to spend hours in the kitchen yet crave something delicious!
One Pot Wonder
Minimal cleanup required! You only need one pot for boiling the potatoes, and you can mix everything in a large bowl. Less mess means more time to enjoy family dinner!
Customizable
This salad is super flexible. Want to add some avocado? Go for it! Don’t have gherkins? Toss in some olives instead! The possibilities are endless and can cater to whatever you have in your fridge.
Comfort Food
It’s loaded with tons of flavor! The combination of smoked salmon, creamy dressing, and tender potatoes is pure comfort food bliss.
Meal Prep Friendly
This potato salad can be made in advance and stored in the refrigerator for a couple of days. It actually tastes even better the next day as all the flavors meld beautifully together.
Serving and Storage Tips
Serving Suggestions
Serve this salad chilled or at room temperature. It makes for a perfect light lunch, but it’s also a great side for grilled chicken or roasted veggies! And let’s not forget, it’s also a fabulous option for picnics and potlucks!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors deepen, making it an even tastier option for your next meal.
Reheating Instructions
This salad is best enjoyed cold, so I recommend not reheating it. Just take it out of the fridge, give it a mix, and enjoy!
Freezer Friendly
I don’t recommend freezing this salad due to the creamy dressing; it may separate once thawed. Better to make a fresh batch when craving again!
So there you have it! This Smoked Salmon Potato Salad is not just a dish; it’s a magical combination of flavors, textures, and memories for your table. I hope you make it soon because I promise, you’ll be coming back for more, it’s just that good! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Smoked Salmon Potato Salad
Ingredients
Method
- Place the baby potatoes into a pot and cover them with water. Bring to a boil and cook until soft, about 15-20 minutes. Strain water and allow to cool for 5-10 minutes.
- Bring a small pot of water to a boil. Gently add eggs and cook for about 6.5 minutes for soft-boiled. Transfer to an ice bath for 5 minutes.
- In a large bowl, whisk together mayonnaise, Dijon mustard, gherkins, red onion, lemon zest, lemon juice, and parsley. Season with salt and pepper.
- Peel the eggs and slice them in half. Cut larger potatoes in half, keeping smaller ones whole. Add potatoes to the mayonnaise mixture and gently toss.
- Arrange potato salad in a serving bowl. Top with halved eggs and flake the hot smoked salmon over the top. Sprinkle remaining chopped parsley for garnish.