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Salmon salad with potatoes and vegetables on large plate.
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Zesty Salmon Potato Salad

This salmon potato salad comes with a zesty dill and lemon dressing and can be made using either canned salmon or salmon leftovers. With a little preparation it can be ready in minutes!
Course Lunch, Salad
Cuisine gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 279kcal
Author Monika Dabrowski

Equipment

  • Large plate or wide-bottom bowl

Ingredients

For the salad

  • 12 ounces cooked salmon canned (approx. 2 cans, drained) or salmon leftovers
  • 1.1 pounds salad potatoes or baby potatoes
  • ⅓ iceberg lettuce roughly chopped
  • 8 radishes finely diced
  • 4-6 dill pickles/gherkins finely diced
  • 2 tablespoons capers
  • 3 tablespoons chives finely chopped
  • 2 handfuls watercress without the hard stems

For the dressing

  • 3 tablespoons mayonnaise
  • 3 tablespoons Greek yogurt
  • 2 tablespoons dill finely chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice plus zest of ½ lemon
  • 2 teaspoons Dijon mustard
  • 1½ teaspoons maple syrup
  • 1 tablespoon water (optional), see Instructions
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Boil potatoes: Boil the potatoes (with or without the skin) in salted water until tender. Remove from the heat, drain and set aside to cool completely.
    TIP: You can do this ahead and once cooled refrigerate the potatoes overnight.
  • Make dressing: Place all the dressing ingredients (not the water) in a bowl and stir until thoroughly combined. Add a little water/lemon juice if needed, season to taste and set aside.
  • Assemble salad: Scatter the lettuce over a large plate (or use a wide-bottom bowl), add the potatoes and scatter chunks of salmon over the top. Add the remaining ingredients, season to taste, pour the dressing over the whole thing and enjoy!

Notes

  • Use either canned salmon or leftover cooked salmon.
  • Try to use similar size potatoes so they cook evenly. Use whole or halved potatoes (if they are large).
  • You can boil the potatoes ahead and once cooled refrigerate them (overnight) until you are ready to assemble the salad.
  • The dressing can be made ahead and refrigerated in a jar for up to 3 days.
  • Best served immediately.
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 28g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 589mg | Potassium: 936mg | Fiber: 4g | Sugar: 5g | Vitamin A: 407IU | Vitamin C: 30mg | Calcium: 287mg | Iron: 2mg