Lemony Salmon and Potato Salad

Top down view of salmon and potato salad with creamy dressing on white plate.

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!

Course Lunch, Salad

Cuisine gluten free

Prep Time 10

Cook Time 20

Cooling time 30

Total Time 1

Servings servings

Calories 314kcal

Author Monika Dabrowski

Equipment

Medium-sized pot with lid
Small bowl
Large mixing bowl
Zester

Ingredients

For the salad

14.11 ounces cooked salmon or 2 cans, drained, see *Notes
1½ pounds waxy potatoes see **Notes
2 cups 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

US Customary - Metric

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