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A creamy and refreshing potato salad featuring tender Yukon Gold potatoes, flaky smoked salmon, and a tangy dill dressing. It's an elegant and satisfying dish perfect for summer barbecues, picnics, or a light lunch.
Cook the Potatoes
Prepare the Dressing
Combine Potatoes and Dressing
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A creamy and refreshing potato salad featuring tender Yukon Gold potatoes, flaky smoked salmon, and a tangy dill dressing. It's an elegant and satisfying dish perfect for summer barbecues, picnics, or a light lunch.
This american recipe takes 65 minutes to prepare and yields 4 servings. At 525.44 calories per serving with 15.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side_dish or brunch.
Add Salmon and Season
Chill and Serve
For a lower-fat option, replace the sour cream and half of the mayonnaise with an equal amount of plain Greek yogurt.
Add 1/2 cup of chopped English cucumber or a finely diced apple for a refreshing crunch and a hint of sweetness.
Fold in 2-3 chopped hard-boiled eggs along with the salmon for extra protein and a classic potato salad feel.
Incorporate other fresh herbs like chives, parsley, or tarragon along with the dill for a more complex flavor profile.
Smoked salmon is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Both the salmon and the dairy in the dressing provide high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Potatoes are a good source of potassium, which helps regulate blood pressure, and Vitamin C, an important antioxidant. The vegetables add extra vitamins and fiber.
A serving of this salad contains approximately 525 calories, though this can vary based on the specific brands of mayonnaise and sour cream used.
It can be part of a healthy diet. The salmon provides excellent omega-3 fatty acids and protein. While the dressing is creamy and higher in fat, the dish also offers potassium and fiber from the potatoes and vegetables. For a lighter version, consider using Greek yogurt.
Yes, this salad is excellent for making ahead. The flavors meld and deepen as it sits. You can prepare it up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Hot-smoked salmon is ideal for this recipe because it's fully cooked and flakes easily into large, meaty chunks. Cold-smoked salmon (lox) can also be used, but it has a much softer texture and should be chopped or ribboned instead of flaked.
Absolutely. Any waxy potato variety like red potatoes or new potatoes will work well as they hold their shape. Avoid starchy potatoes like Russets, which can become mushy.
Stored in an airtight container, the potato salad will stay fresh for up to 3 days in the refrigerator.