Salmon Potato Salad

5 from 1 vote

Salmon Potato Salad is a crowd pleaser! With both smoked salmon and hot smoked salmon in a creamy yogurt sauce. Quick, easy, delicious.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: Western

Keyword: salmon potato salad

Servings:

Calories: 354kcal

Potatoes: use a sharp knife and cutting board to slice each potato in half then dice the halves into small 2 bite size pieces. Next fill a large saucepan with water, add the salt, add the potatoes and bring to the boil. Cook the potatoes for 6-8 minutes till fork tender. Once cooked use a colander to drain the potatoes over the sink and discard the water.
Salad dressing: add the Greek yogurt, basil pesto, olive oil, horseradish cream, salt and pepper to a large glass jar and use a whisk to combine then set aside.
Greens: use the knife and chopping board to cut the tip and tails off the beans and slice into 2-3 segments. Repeat for the asparagus discarding the more white colored ends. Add both the sliced green beans and chopped asparagus to a large mixing bowl. Add a pinch of salt then pour boiling water over the top. Let the greens sit in the water for 3 minutes then use a colander to drain and discard the water.
Combine: place the cooked potatoes into a large bowl, then add the cooked beans and asparagus. Transfer the flaked salmon into the bowl then add the capers. Give the dressing a quick stir then pour it over the top of the salad. Use a pair of wooden spoons to toss the salad until it is consistently combined.

Note 1 - Basil pesto: I like to use the cold basil pesto from the fridge section where the dips are. I find these versions a lot more flavorsome than the basil pesto in a jar in the pasta aisle.
Note 2 - Horseradish cream: this is a tangy condiment that smells and tastes like it has a lot going for it! We only need a little to boost the flavor in the salad dressing. Either way you will find that the dressing is not 'too hot' or 'too spicy'.
Note 3- Hot Smoked Salmon: I like to use a combination of hot smoked salmon and smoked salmon for the recipe. I think it is the best flavor offering when both are paired together. These will be found in the fridge section near the deli where the prawns/shrimp/oysters are. The hot smoked salmon can be a peppered variety but I prefer plain as we are adding our own pepper to the recipe.
Note 4 - Smoked salmon: as above. I like to use a thick smoked salmon fillet for the salad. The texture of the flaked salmon is robust and it holds up well when tossed. This is different to the more delicate style of smoked salmon that you would pair with cream cheese on a bagel. For both of these types they often come with skin. We peel that off and discard it before flaking the salmon with a fork. It will flake very easily.
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