Description
A flavorful twist on a classic potato salad featuring smoked salmon, fresh veggies, and a creamy dressing.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 6 ounces of smoked salmon
- 1 cup of diced cucumbers
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup of fresh dill, chopped
- 1/2 cup of plain Greek yogurt
- 2 tablespoons of lemon juice
- Salt and pepper, to taste
Instructions
- Boil the Potatoes: Start by washing the Yukon Gold potatoes thoroughly to remove any dirt. Cut the potatoes into bite-sized chunks, place in a large pot, cover with salted water, and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until fork-tender. Drain and let cool.
- Chop and Prepare Ingredients: While the potatoes cool, dice the cucumbers, halve the cherry tomatoes, and chop the red onion and dill. Flake the smoked salmon into bite-sized pieces.
- Mix the Dressing: In a small bowl, combine the Greek yogurt, lemon juice, salt, and pepper.
- Combine Everything: In a large mixing bowl, mix the cooled potatoes, salmon, cucumbers, tomatoes, onion, and dill. Pour the dressing over and toss gently.
- Taste and Adjust: Taste the salad and adjust seasoning if necessary.
- Chill and Serve: Chill in the fridge for at least 30 minutes or serve immediately.
Notes
For extra flavor, add a pinch of smoked paprika or try different herbs like tarragon or parsley.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: salad, smoked salmon, potato salad, summer dish, healthy recipes