Smoked Salmon Potato Salad
Smoked salmon potato salad is a comforting dish with a touch of elegance, bringing together creamy potatoes, smoky salmon, and plenty of hard-boiled eggs for richness. The savory fish contrasts beautifully with the earthy potatoes, while fresh dill and peppery arugula add brightness and balance. A tangy dressing ties everything together, keeping the flavors lively and satisfying. It’s versatile enough to serve as a light main course, a brunch centerpiece, or a memorable side at picnics and gatherings.
Smoked Salmon Potato Salad Recipe
Dressing
- mayonnaise
- sour cream
- dijon mustard
Mix 2 parts mayo to 1 part sour cream and 1/4 part mustard. Taste and add more mustard if desired.
Potato Salad
- mini gold potatoes, cooked, cooled to room temperature
- hard boiled eggs (see below)
- celery, fine dice
- red onion, fine dice
- sea salt and fresh ground pepper
Slice potatoes in half or quarters depending on size.
To slice hard boiled eggs that are not too chunky, not too crumbly – run them through a vintage wire slicer twice: once lengthwise, then crosswise. The result is tidy, uniform egg batons. P.S. Don’t skimp on the eggs.
Mix potatoes, eggs, celery, and onion in a large bowl. Fold in the dressing to coat. Season generously with salt and pepper.
Salmon
- hot smoked salmon, flaked
To finish the smoked salmon potato salad, gently fold in smoked salmon.
To Serve
- arugula
- olive oil
- red wine vinegar
- fresh snipped dill
- lemon wedges
Lightly toss arugula with olive oil and vinegar. Season lightly with salt and pepper. Place a bed of arugula on serving plates. Spoon smoked salmon potato salad on top of the arugula. Add a few grinds of black pepper. Snip fresh dill over the top of the potato salad. Serve lemon wedges on the side for an extra pop of acidity.
More Smoked Salmon
Copper River Smoked Salmon Salad
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