Description
A delicious and refreshing smoked salmon potato salad that combines tender baby potatoes with creamy dressing and flavorful ingredients.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 8 ounces smoked salmon, chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup capers, rinsed and drained
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender. Drain and let cool slightly.
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix well until smooth.
- Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold in the smoked salmon, red onion, and capers until everything is well coated.
- Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional dill if desired.
Notes
- For a lighter version, substitute the mayonnaise with additional Greek yogurt.
- Add diced cucumber or cherry tomatoes for extra crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg