Description
Experience a burst of flavor with this creamy potato salad featuring hot smoked salmon, perfect for any occasion. Tender baby potatoes are combined with fresh dill and zesty lemon juice, creating a delightful side dish that will impress your guests. Whether you serve it at a picnic, barbecue, or family gathering, this vibrant salad is destined to become a favorite.
Ingredients
Scale
- 2 lbs baby potatoes
- 6 oz hot smoked salmon
- 1/2 cup Greek yogurt
- 2 tbsp lemon juice
- 1/4 red onion, thinly sliced
- 2 tbsp fresh dill (or 1 tbsp dried)
- 2 celery sticks, finely chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender (15-20 minutes). Drain and cool.
- In a bowl, mix Greek yogurt, lemon juice, salt, pepper, and dill until creamy.
- Finely chop the red onion and celery while the potatoes cool.
- Flake the hot smoked salmon into bite-sized pieces.
- In a large bowl, combine cooled potatoes, onions, celery, salmon, and dressing. Mix gently.
- Chill for at least one hour before serving; garnish with additional dill if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg