This salmon and potato salad comes with crunchy vegetables and a creamy, lemony dill dressing for a delicious, easy meal. You can use leftover salmon as well as canned or smoked salmon. With a little preparation this dish can be ready in minutes!
See also potato and tuna salad!
This salmon and potato salad is a Scandinavian-inspired dish featuring tender potatoes, rich buttery salmon, crunchy radishes and cucumber, and a refreshing, creamy dill-and-lemon dressing. It's a delicious, satisfying meal and a fantastic way of serving salmon alongside seasonal, spring vegetables.
The lemony, creamy dressing in this potato salmon salad recipe is made with both mayo and yogurt so it's deliciously tangy and savoury yet light and not too calorific. This salad is also versatile and easy to make. If you boil the potatoes and prepare the dressing in advance you'll be able to assemble it in minutes (see Instructions).
Salmon and potato salad ingredients and substitutions
- Salmon: see details below.
- Potatoes: I recommend using waxy potatoes (see details below).
- Lettuce: I used lamb's lettuce, but you can use any. You can also use a mixture of various types or lettuce. A good alternative is baby spinach.
- Radishes.
- Cucumber.
- Capers.
- Onion: I used red onion, but you can use any. Alternatively us scallions/spring onions.
- For the dressing: yogurt, mayonnaise (regular or reduced fat, alternatively try it with my horseradish or dill mayo, instead), mustard, lemon juice and zest, honey (or maple syrup) and fresh dill.
What type of salmon to use
This easy salmon potato salad can be made using ready-cooked leftover salmon but also canned or smoked salmon (I recommend halving the amount if using smoked). You can also use a combination of cooked/canned and smoked salmon (as I've done in my salmon spread). It's down to personal preference as well as what you have on hand.
What potatoes to use
To make this hearty potato and salmon salad I recommend using waxy potatoes as they hold their shape in cooking (this is important in any salad using potatoes). New or baby potatoes, red and fingerling potatoes are all good options.
TIP: Use either peeled or unpeeled potatoes.
Step-by-step recipe instructions
1. Boil potatoes: Boil the potatoes in salted water (add ½ teaspoon of salt) until tender (make sure you don't overcook them). Drain and set aside to cool completely before assembling the salad.
TIP: Small potatoes can be boiled whole, but larger ones should be halved or quartered before boiling. Once cooked you can also cut the potatoes into smaller pieces, if preferred.
2. Make dressing: Combine all the dressing ingredients and stir until the mixture is creamy. Set aside.
TIP: You can prepare the dressing the night before and refrigerate it.
3. Prepare vegetables: Quarter the cucumber lengthwise, cut out the seed strip then dice the cucumber. Finely dice the radishes and onion.
4. Assemble salad: Combine the potatoes with the salmon, chopped vegetables, capers and lettuce. Season to taste with salt and pepper, pour the dressing over the top and serve.
Serving suggestions
This creamy salmon and potato salad makes a delicious stand-alone salad meal, but you can also serve it with a slice of rye bread or pumpernickel. For a more substantial meal serve alongside fennel soup or refreshing yogurt-based cold beet soup, perfect in spring or summer.
This salad is also delicious with dill and mustard sauce (use instead of the dressing in the recipe).
Optional add-ins
This herby salmon potato salad can be adapted to suit your taste using ingredients you have on hand. Here are some optional ingredients you can add:
- Hard-boiled eggs
- Garden peas/petits pois
- Fennel
- Broccoli florets
- Green beans
- Smoked salmon
Top tips
- Use ready-cooked salmon, canned or smoked salmon (halve the amount if using smoked). Alternatively use a mixture of cooked and smoked salmon.
- Use new, baby, fingerling, red potatoes or other waxy varieties (they are often oval shaped, see photos). You don't need to peel the potatoes.
- You can boil the potatoes ahead and once cooled refrigerate (overnight) until you are ready to assemble the salad.
- The dressing can also be made ahead and refrigerated in a jar for up to 2 days.
- This creamy potato salmon salad is best served immediately.
- Not suitable for freezing.
Related salad recipes to make next
- Salmon Egg Salad (Low Fat)
- Quinoa and Salmon Salad
- Creamy Potato Dill Salad (Low Fat)
- Polish Beet and Potato Salad
See also these other easy, delicious salad recipes!
Recipe
Lemony Salmon and Potato Salad
Equipment
- Medium-sized pot with lid
- Small bowl
- Large mixing bowl
- Zester
Ingredients
For the salad
- 14.11 ounces (400 g) cooked salmon or 2 cans, drained, see *Notes
- 1½ pounds (680 g) waxy potatoes see **Notes
- 2 cups (112 g) lamb's lettuce or another type of lettuce/baby spinach
- 8 radishes finely diced
- ½ cucumber 6-inches-long, finely diced, see Instructions
- ½ red onion finely chopped
- 2 tablespoons capers
For the dressing
- 3 tablespoons mayonnaise regular or low fat
- 3 tablespoons natural yogurt
- 2½ tablespoons dill finely chopped
- 1 tablespoon lemon juice plus zest of 1 lemon
- 1½ teaspoons Dijon mustard
- 1½ teaspoons honey
Instructions
- Boil potatoes: Boil the potatoes in salted water (add ½ teaspoon of salt) until tender (make sure you don't overcook them). Drain and set aside to cool completely before assembling the salad.TIP: Small potatoes can be boiled whole, but larger ones should be halved or quartered before boiling. Once cooked you can also cut the potatoes into smaller pieces, if preferred.
- Make dressing: Combine all the dressing ingredients and stir until the mixture is creamy. Set aside.TIP: You can prepare the dressing the night before and refrigerate it.
- Prepare vegetables: Quarter the cucumber lengthwise, cut out the seed strip then dice the cucumber. Finely dice the radishes and onion.
- Assemble salad: Combine the potatoes with the salmon, chopped vegetables, capers and lettuce. Season to taste with salt and pepper, pour the dressing over the top and serve.
Notes
- *Use ready-cooked salmon, canned or smoked salmon (halve the amount if using smoked). Alternatively use a mixture of cooked and smoked salmon.
- **Use new, baby, fingerling, red potatoes or other waxy varieties (they are often oval shaped, see photos). You don't need to peel the potatoes.
- You can boil the potatoes ahead and once cooled refrigerate (overnight) until you are ready to assemble the salad.
- The dressing can also be made ahead and refrigerated in a jar for up to 2 days.
- This creamy potato salmon salad is best served immediately.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this salmon and potato salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Pinterest and Instagram for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!
Zeba says
This looks super Monika!
Monika says
Thank you!