Description
Indulge in this delightful recipe for several reasons:
Ingredients
Scale
- 1 1/2 pounds baby potatoes, halved
- 6 oz smoked salmon, flaked
- 1/3 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tablespoons capers, drained
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- Begin by cooking the baby potatoes. Boil them in salted water for about 10 to 12 minutes, or until they are tender when pierced with a fork. This step is vital to achieve the perfect texture that will absorb the flavors of the dressing later. After boiling, drain them thoroughly and allow them to cool slightly in the colander.
- As your potatoes cool, prepare the creamy dressing. In a small bowl, whisk together the Greek yogurt or sour cream, mayonnaise, Dijon mustard, and lemon juice. Season the mixture with salt and black pepper according to your taste preferences. This dressing is what gives life to the salad with its tangy and rich profile.
- In a large salad bowl, gently combine the cooled potatoes with the flaked smoked salmon, thinly sliced red onion, drained capers, and chopped dill. Be gentle as you mix to retain the shape of the flaky salmon and delicate potatoes.
- Pour the prepared dressing over the salad ingredients. Using a large spoon, gently toss everything together until well coated. Every bite should have a bit of each ingredient, ensuring a full flavor experience in every mouthful.
- Chill the salad for at least 30 minutes before serving. This allows the flavors to meld further, enhancing the overall taste of the dish. Once properly chilled, serve and enjoy the balanced taste of this delightful salad.
Notes
Chill the salad for at least 30 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
Nutrition
- Calories: 340 kcal
- Sodium: 780 mg
- Protein: 16 g