Potato Salad with Hot Smoked Salmon

by

Introduction

Potato salad is a timeless classic that graces tables at barbecues, picnics, and family gatherings. Known for its creamy, tangy dressing and hearty potatoes, it’s a dish that pleases a crowd. But what if you could elevate this comforting side dish with the rich, smoky flavor of hot smoked salmon? That’s exactly what Potato Salad with Hot Smoked Salmon offers: a modern, gourmet take on a beloved classic.

In this recipe, the tender potatoes and the smoky, flaky salmon are paired with a tangy, creamy dressing that brings everything together. Whether served at a casual cookout or a special celebration, this potato salad will be the star of the show. Plus, it’s a Halal-friendly recipe with no pork, bacon, or wine—so everyone can enjoy it!

In this article, we’ll walk you through why this version of potato salad is so delicious, give you a step-by-step guide on how to make it, and share some tips and variations to help you customize this dish. Whether you’re a fan of potato salad or a lover of smoked salmon, you’re in for a treat.

Why You’ll Love This Recipe

  • Smoky and Savory: The hot smoked salmon adds an irresistible smoky flavor that complements the creamy potatoes perfectly.
  • Hearty and Filling: The combination of tender potatoes and nutrient-dense salmon makes this potato salad a satisfying meal or a substantial side dish.
  • Tangy and Creamy: The dressing combines mayonnaise, mustard, lemon juice, and herbs, giving the salad a tangy yet creamy profile that enhances all the flavors.
  • Halal-Friendly: This recipe contains no pork, bacon, or wine, making it suitable for those following Halal dietary guidelines.
  • Customizable: The ingredients are versatile, allowing you to add extra vegetables or swap in your preferred herbs and seasonings.

Preparation Time and Servings

  • Total Time: 1 hour and 30 minutes (30 minutes for prep, 1 hour for chilling)
  • Servings: This recipe makes about 6 servings, but it can easily be doubled for a larger group.
  • Nutrition Facts (per serving):
  • Calories: 350
  • Protein: 16g
  • Carbs: 30g
  • Fat: 22g

Ingredients

For the Potato Salad:

  • 2 lbs baby potatoes: Choose waxy potatoes, such as Yukon Gold or red potatoes, which hold their shape better when cooked and tossed.
  • 1 tablespoon olive oil: For roasting the potatoes, ensuring they become crispy on the outside while remaining tender inside.
  • 1 teaspoon salt: For seasoning the potatoes as they roast.
  • ½ cup red onion: Thinly sliced for a mild, crunchy bite.
  • 2 tablespoons fresh dill: Chopped, this herb adds freshness to balance the richness of the potatoes and salmon.
  • 2 boiled eggs: Chopped, adding creaminess and richness to the salad.

For the Dressing:

  • ½ cup mayonnaise: The base of the dressing, adding creaminess and richness.
  • 2 tablespoons Dijon mustard: For a tangy, sharp flavor that cuts through the richness.
  • 1 tablespoon lemon juice: Fresh lemon juice brightens the dish and complements the salmon.
  • 1 teaspoon capers: Optional, but they add a briny, tangy note that enhances the dressing.
  • Salt and pepper: To taste, to season the dressing and balance the flavors.

For the Smoked Salmon:

  • 8 oz hot smoked salmon: Hot smoked salmon provides a rich, savory, and smoky flavor that pairs beautifully with the potatoes.
  • 1 tablespoon olive oil: For tossing the salmon before adding it to the salad, ensuring it’s well-coated and flavorful.

Optional Garnish:

  • Fresh parsley: Chopped, for a pop of color and additional freshness.
  • Lemon wedges: For squeezing over the salad before serving for extra zest.

Step-by-Step Preparation

FIRST STEP: ROAST THE POTATOES

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature ensures the potatoes will crisp up nicely on the outside while staying soft inside.
  2. Prepare the Potatoes: Wash and halve the baby potatoes, ensuring they are about the same size for even cooking. If you have larger potatoes, cut them into quarters.
  3. Toss with Olive Oil and Salt: In a large bowl, toss the potatoes with olive oil and salt. Make sure the potatoes are evenly coated with oil, as this helps them brown and become crisp.
  4. Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for about 30-35 minutes, flipping them halfway through, until they are golden and crispy on the outside and tender when pierced with a fork. Remove from the oven and allow them to cool slightly.

SECOND STEP: PREPARE THE DRESSING

  1. Combine the Ingredients: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and capers (if using). Season with salt and pepper to taste. The dressing should be creamy with a tangy kick, balancing the richness of the potatoes and salmon.
  2. Set Aside: Once the dressing is well mixed, set it aside while you prepare the other components of the salad.

THIRD STEP: PREPARE THE SMOKED SALMON AND VEGETABLES

  1. Prepare the Smoked Salmon: Flake the hot smoked salmon into bite-sized pieces, removing any skin or bones. You can break the salmon apart with a fork or your hands. If desired, toss the salmon with a tablespoon of olive oil to enhance its flavor and moisture.
  2. Prepare the Vegetables: Slice the red onion thinly and chop the boiled eggs into small pieces. Set these aside to add to the salad.

FOURTH STEP: ASSEMBLE THE POTATO SALAD

  1. Combine the Potatoes and Salmon: In a large mixing bowl, add the roasted potatoes, smoked salmon, red onion, and chopped boiled eggs. Gently toss to combine the ingredients without breaking the potatoes or salmon.
  2. Add the Dressing: Pour the dressing over the potato mixture, and gently fold it into the ingredients, ensuring that everything is coated evenly.
  3. Add Fresh Herbs: Sprinkle the chopped fresh dill over the salad, adding a burst of freshness that will complement the smoky salmon and creamy potatoes.

FIFTH STEP: CHILL AND SERVE

  1. Chill the Salad: Cover the bowl with plastic wrap and place the potato salad in the refrigerator to chill for at least 30 minutes. This allows the flavors to meld together and the salad to firm up slightly.
  2. Serve: Before serving, give the salad a gentle stir to redistribute the dressing. Garnish with fresh parsley and lemon wedges for a pop of color and added flavor.
  3. Enjoy: Serve the potato salad as a side dish or as a main course for a light lunch. The smoky flavor of the salmon paired with the creamy potatoes is sure to be a hit at your next gathering.

How to Serve Potato Salad with Hot Smoked Salmon

Potato Salad with Hot Smoked Salmon is incredibly versatile and can be served in a variety of settings. Here are some ideas on how to enjoy it:

1. As a Standalone Meal

For a light yet satisfying meal, serve the potato salad as the main dish. The hearty potatoes and rich smoked salmon provide enough substance to make this a filling lunch or dinner.

2. As a Side Dish for Barbecues or Grilled Meats

This potato salad makes an excellent side dish for grilled meats, such as chicken, lamb, or beef. The smoky flavor of the salmon complements the grilled flavors of the meat, making it a perfect pairing.

3. As a Picnic or Potluck Dish

Whether you’re attending a picnic, potluck, or family gathering, Potato Salad with Hot Smoked Salmon is sure to impress. Its robust flavors and satisfying texture make it a standout dish that can easily feed a crowd.

4. Pair with Fresh Greens

For a lighter option, serve the potato salad alongside a simple green salad with a lemon vinaigrette. The freshness of the greens will balance the richness of the potato salad, creating a well-rounded meal.

Additional Tips

  1. Make Ahead: Potato salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors continue to develop as it sits, making it even more delicious after a few hours.
  2. Spicy Kick: If you enjoy a bit of heat, try adding some diced jalapeños or a pinch of red pepper flakes to the dressing for a spicy twist.
  3. Vegetarian Version: For a vegetarian version, you can omit the smoked salmon and replace it with grilled vegetables like bell peppers, zucchini, or eggplant.
  4. Adjusting the Dressing: If you prefer a tangier dressing, you can add extra lemon juice or a teaspoon of apple cider vinegar to enhance the flavor.

Recipe Variations

While this recipe is fantastic as it is, there are plenty of ways to customize it to suit your tastes or dietary preferences:

1. Use Different Fish

If you’re not a fan of smoked salmon, you can substitute it with other smoked or grilled fish, such as trout, mackerel, or even grilled chicken breast for a different flavor profile.

2. Add More Vegetables

For extra crunch and flavor, you can add vegetables like cucumbers, celery, or roasted bell peppers to the salad. These will add freshness and texture to the dish.

3. Make it Dairy-Free

To make this recipe dairy-free, you can swap the mayonnaise for a vegan alternative made from avocado or cashews. Ensure your mustard and other ingredients are also dairy-free.

Storage and Freezing

Potato salad with smoked salmon is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The salad should not be frozen, as the potatoes may become mushy upon thawing.

Conclusion

Potato Salad with Hot Smoked Salmon is a rich, flavorful twist on a classic dish. The smoky salmon adds depth and savory richness, while the creamy dressing and tender potatoes create a satisfying and balanced dish. Whether you’re serving it at a family gathering, a picnic, or as a light meal, this dish is sure to impress. With the option to customize the recipe to suit your tastes, it’s a versatile and delicious addition to your recipe collection. Enjoy the perfect blend of creamy, smoky, and tangy in every bite!

Leave a Comment