Smoked Salmon and Potato Dill Salad

• 4 medium potatoes, diced
• 8 oz smoked salmon, flaked
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup fresh dill, chopped
• 2 tablespoons red onion, finely diced
• 1 tablespoon lemon juice
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool.
2. 2 In a large bowl, mix mayonnaise, Dijon mustard, and lemon juice.
3. 3 Gently fold in the flaked smoked salmon, chopped dill, and diced red onion.
4. 4 Add the cooled potatoes to the bowl and toss until well coated.
5. 5 Season with salt and pepper to taste. Serve chilled or at room temperature.

Equipment

• Large pot
• Large mixing bowl
• Cutting board and knife

Variations

• Add capers for a briny kick.
• Incorporate a boiled egg for extra protein.

Substitutions

• Substitute mayonnaise with Greek yogurt for a lighter option.
• Use chives if dill isn't available.

Pairings

• Serve with a chilled white wine like Sauvignon Blanc.
• A sparkling water with a citrus twist is a refreshing non-alcoholic option.

Nutrition

Tips

• For extra flavor, marinate the salad in the fridge for an hour before serving.
• Use fresh dill for the best flavor, but dried dill can be used in a pinch.

Storage

Store in an airtight container in the fridge for up to 3 days. Give it a gentle toss before serving.

Freezing: Not recommended to freeze due to texture changes in potatoes and salmon.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with crusty bread or crackers on the side.

FAQ