Elevate your salad game with this delectable salmon and dill potato salad, a perfect blend of hearty potatoes, tender salmon, and a zesty creamy dressing. Ideal for summer lunches, picnics, or as a light dinner option, this recipe promises to tantalize your taste buds with its vibrant flavors and textures.
Ingredients (Serves 4)
Salad Ingredients
- 600g firm-fleshed potatoes
- 200g fresh salmon (or pre-cooked steamed salmon fillet)
- 2 medium carrots
- 1 small red onion
- 2 tablespoons mayonnaise
- 2 tablespoons thick sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped dill (or frozen)
- Salt and freshly ground black pepper
Preparation Time
- Total Time: 35 minutes
- Preparation: 15 minutes
- Cooking: 20 minutes
Detailed Cooking Instructions
- Cooking Vegetables
- Peel potatoes and carrots
- Cut into medium-sized cubes
- Boil in salted water for 15-20 minutes
- Vegetables should be tender but firm
- Drain and let cool completely
- Preparing Salmon
- Steam or poach salmon for 10-12 minutes
- Allow to cool slightly
- Flake into irregular pieces using a fork
- Preparing Onion
- Finely slice red onion
- Optional: Soak in lemon water for 5 minutes to soften flavor
- Drain before use
- Making the Dressing
- In a bowl, mix mayonnaise, sour cream, lemon juice
- Add chopped dill
- Season with salt and pepper
- Taste and adjust seasoning
- Assembling the Salad
- Combine potatoes, carrots, salmon, and red onion in a large bowl
- Gently fold in the dressing
- Avoid mashing ingredients
- Serving
- Transfer to a serving dish
- Garnish with fresh dill sprigs
Nutritional Information (Per Serving)
- Calories: Approximately 280 kcal
- Protein: 15g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
Cooking Tips and Tricks
- Use firm potatoes to maintain salad structure
- Start cooking potatoes in cold water for even cooking
- Don’t overcook vegetables – they should remain slightly firm
- Chill salad for enhanced flavor
Variations and Substitutions
- Protein Alternatives:
- Replace salmon with canned tuna
- Use smoked salmon for a different flavor profile
- Vegetarian option: Replace salmon with chickpeas
- Dietary Modifications:
- Gluten-free
- Low-carb option: Replace potatoes with cauliflower
- Use Greek yogurt instead of sour cream
Frequently Asked Questions
Can I make this salad in advance?
Prepare 2 hours ahead and refrigerate for enhanced flavors.
How long does the salad keep?
Refrigerate for up to 48 hours in a covered container.
Can I use dried dill?
Fresh is best, but use 1 teaspoon dried dill if needed.
What are the best potatoes to use?
Choose firm varieties like Yukon Gold or Charlotte potatoes.
Can I serve this salad warm?
Best served chilled, but room temperature is also enjoyable.
Storage and Make-Ahead Tips
- Refrigerate immediately after preparation
- Keep in airtight container
- Consume within 48 hours
- Stir gently before serving to redistribute dressing
- Do not freeze – texture will become watery
Enjoy your delightful salmon and dill potato salad!