Description

Potato Salad with Hot Smoked Salmon is a vibrant and refreshing dish that transforms traditional potato salad into a gourmet experience. Creamy Yukon Gold potatoes blend seamlessly with the rich, smoky flavor of hot smoked salmon, tangy Greek yogurt dressing, and fresh dill. Perfect for summer picnics, barbecues, or elegant dinners, this easy-to-make recipe is a crowd-pleaser that will impress your guests and elevate any meal.

Ingredients

Scale

1 lb Yukon Gold potatoes
4 oz hot smoked salmon
1/2 cup Greek yogurt
2 tbsp Dijon mustard
2 tbsp fresh dill, chopped
2 tbsp lemon juice
Salt and pepper to taste

Instructions

Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool.
In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper.
Flake the cooled hot smoked salmon into bite-sized pieces.
Gently fold the cooled potatoes and flaked salmon into the dressing.
Cover and refrigerate for at least one hour before serving.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg

Keywords: - For added crunch, incorporate diced celery or red onion. - Substitute hot smoked salmon with mackerel or grilled shrimp for variations. - Store leftovers in an airtight container for up to three days.