Description
A refreshing and creamy smoked salmon potato salad perfect for summer gatherings.
Ingredients
- 2 pounds baby potatoes, halved
- 8 ounces smoked salmon, chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- 1/2 cup capers, rinsed and drained (optional)
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool.
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red onion, and fresh dill. Mix well until smooth.
- Once the potatoes are cool, add them to the bowl with the dressing. Gently fold in the chopped smoked salmon and capers, if using. Season with salt and pepper to taste.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a lighter version, substitute half of the mayonnaise with additional Greek yogurt.
- Add diced cucumber or cherry tomatoes for extra crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg