Description
A delightful twist on a classic potato salad featuring smoked salmon, creamy dressing, and fresh veggies.
Ingredients
Scale
- 2 pounds of baby potatoes
- 8 ounces of smoked salmon
- 1 cup of green peas (frozen or fresh)
- ½ cup of red onion, finely chopped
- ½ cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of lemon juice
- Salt & pepper to taste
Instructions
- Cook the potatoes: Place baby potatoes in a large pot, cover with water, add salt, and boil. Then simmer for 15-20 minutes until fork-tender.
- Cool and chop: Drain the potatoes and let them cool, then cut into quarters or halves.
- Prepare the dressing: In a bowl, mix sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Mix together: In a large bowl, combine cooled potatoes, peas, red onion, and smoked salmon. Pour the dressing over and fold gently.
- Taste and adjust: Always taste the salad before serving to check seasoning.
- Chill and serve: Cover and chill in the fridge for at least 30 minutes before serving.
Notes
Good ingredients make all the difference. This salad can be made a day ahead for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: smoked salmon, potato salad, summer salad, easy recipe, picnic food