Potato & Smoked Salmon Salad is one of those dishes I keep coming back to, especially when I want something that feels both fresh and satisfying. There’s something about the combination of creamy potatoes, smoky salmon, and a punchy lemon-mustard dressing that just works. It’s not your average potato salad—this version is lighter, brighter, and full of vibrant flavors that make you feel good after eating. I love that it’s easy to put together, but still feels a bit elevated, whether you’re serving it for a casual lunch or bringing it out as a side at a dinner party.
What really makes this salad stand out is the mix of textures and colors. The potatoes are tender but not mushy, the eggs add richness, and the salmon brings that unmistakable smoky note. Gherkins and red onion give a little crunch and tang, while the fresh parsley and lemon zest keep everything lively. It’s the kind of meal that looks beautiful on the table without any fuss—just a scattering of herbs and a few artful flakes of salmon, and you’re done.
I first started making this when I was looking for a way to use up leftover smoked salmon from a brunch spread. It turned out to be a hit, and now I make it on purpose, especially when I want something that’s nourishing but not heavy. It’s also a great option if you’re feeding a group, since you can prep most of it ahead of time and assemble just before serving. If you’re someone who likes to entertain but doesn’t want to spend all day in the kitchen, this salad is a solid choice. Plus, it’s flexible—easy to adapt based on what you have on hand or what’s in season.
Whether you’re looking for a light main, a hearty side, or a dish that travels well for a potluck, Potato & Smoked Salmon Salad fits the bill. It’s proof that healthy, vibrant food can be simple and genuinely enjoyable to share.
How to Make The Perfect Potato & Smoked Salmon Salad
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Things to Grab
- 500 g baby potatoes (about 1.1 lbs)
- 3 medium eggs
- 50 g hot smoked salmon (about 1.8 oz)
- 50 g gherkins, sliced into rounds (about 1/3 cup)
- 1/4 red onion, thinly sliced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Juice and zest of 1/2 lemon
- 1 teaspoon fresh chopped parsley (plus extra for garnish)
- Salt and black pepper, to taste
How to Make It Happen
- Place the baby potatoes in a pot and cover with cold water. Bring to a boil, then simmer until just fork-tender—usually about 15-20 minutes. Drain and let them cool slightly. Don’t overcook; you want them to hold their shape.
- While the potatoes are cooking, fill a small pot with water and bring it to a gentle boil. Lower the eggs in carefully and cook for 6½ minutes for soft-set yolks. Immediately transfer the eggs to a bowl of ice water to stop the cooking. This keeps the yolks creamy, not chalky.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, sliced gherkins, red onion, lemon juice and zest, and chopped parsley. Add salt and pepper to taste. Stir until everything is well blended.
- Peel the cooled eggs and slice them in half. Set aside for topping the salad.
- Once the potatoes are cool enough to handle, halve any larger ones and leave the small ones whole. Add them to the bowl with the dressing and toss gently until evenly coated. Be gentle to avoid breaking up the potatoes.
- Transfer the dressed potatoes to a serving platter. Arrange the halved eggs on top, then flake the smoked salmon over everything. Finish with a sprinkle of extra parsley for a fresh look. Serve right away or chill until needed.
Ingredient Swaps for Maximum Flexibility
If you don’t have hot smoked salmon, cold smoked salmon or even canned salmon can work in a pinch—just adjust the seasoning since cold smoked is saltier. For the potatoes, any waxy variety (like Yukon Gold or fingerlings) holds up well. Swap gherkins for capers or chopped dill pickles if that’s what you have. Greek yogurt can replace some or all of the mayo for a lighter dressing. Red onion can be swapped for shallots or thinly sliced scallions for a milder bite. The salad is forgiving, so use what’s available and adjust to your taste.
How to Serve It for Any Occasion
This salad looks great on a large platter, making it perfect for sharing at brunches, picnics, or as a side at dinner parties. For a more elegant presentation, layer the potatoes, eggs, and salmon in a shallow bowl and finish with a sprinkle of parsley and a few lemon wedges. If you’re hosting a buffet, serve in individual cups or small jars for easy, mess-free portions. Pair with a crisp green salad or rye bread to round out the meal. It also travels well, so it’s ideal for potlucks or outdoor gatherings.
Make-Ahead and Storage Hacks
You can cook the potatoes and eggs up to a day in advance—just store them separately in airtight containers in the fridge. The dressing can also be mixed ahead and kept covered. Assemble the salad just before serving to keep the textures fresh. Leftovers will keep for up to two days in the refrigerator, though the potatoes may absorb some dressing and soften further. If prepping ahead, add the smoked salmon and herbs at the last minute for the best flavor and appearance.
Timesaving Tips and Tricks
To save time, start the eggs in the pot with the potatoes for the last 7 minutes of cooking, then remove and chill them. Use pre-cooked or leftover potatoes if you have them on hand. Pre-sliced smoked salmon and jarred gherkins cut down on prep work. If you’re making a large batch, mix the dressing in the serving bowl first, then add the potatoes and toss—this saves on dishes and ensures everything is evenly coated. Always slice the eggs just before serving to keep them looking their best.
How to Adapt This Solution for Different Seasons
In spring, add blanched asparagus or peas for extra color and crunch. During summer, toss in cherry tomatoes or fresh dill. In fall, roasted beets or radishes bring earthiness and a pop of color. For winter, try adding a handful of arugula or baby spinach for a bit more green. The base recipe is flexible, so you can swap in whatever’s fresh and in season to keep the salad interesting year-round.
FAQ: All You Need to Know
Can I use regular potatoes instead of baby potatoes?
Yes, regular potatoes work well—just choose a waxy type like Yukon Gold or red potatoes. Cut them into bite-sized pieces before boiling. Be careful not to overcook so they don’t fall apart when mixing with the dressing. The texture should be tender but still firm enough to hold their shape in the salad.
How do I keep the red onion from overpowering the salad?
If you find raw red onion too strong, soak the slices in cold water for 10 minutes before adding to the salad. This mellows the sharpness without losing the crunch. You can also use less onion or substitute with milder options like shallots or scallions for a subtler flavor.
What’s the best way to flake smoked salmon for this salad?
Use a fork to gently break the smoked salmon into bite-sized pieces. Don’t shred it too finely—larger flakes look more appealing and give a better texture. If your salmon has skin, remove it before flaking. Scatter the salmon over the salad just before serving for the freshest presentation.
Can I make this salad dairy-free?
Absolutely. Most mayonnaise brands are dairy-free, but check the label to be sure. If you’re swapping the mayo for Greek yogurt, choose a non-dairy yogurt alternative. All other ingredients in the base recipe are naturally dairy-free, making this an easy option for those with dairy sensitivities.
How can I prevent the eggs from overcooking?
Timing is key. For soft-yet-set yolks, cook the eggs for exactly 6½ minutes, then transfer them immediately to an ice bath. This stops the cooking process and keeps the yolks creamy. If you prefer firmer yolks, add another minute to the cooking time, but avoid boiling for too long to prevent a gray ring around the yolk.
Is it safe to serve this salad at room temperature?
Yes, it’s safe for short periods, but because of the mayonnaise and eggs, don’t leave the salad out for more than two hours. If serving outdoors or at a buffet, keep the salad chilled until just before serving. For longer events, set the serving dish over a bowl of ice to maintain a safe temperature.
Potato & Smoked Salmon Salad
Ingredients
Salad Base:
- 500 g baby potatoes (about 1.1 lbs)
- 3 medium eggs
- 50 g hot smoked salmon (4.4 oz)
- 50 g gherkins , sliced into rounds (⅓ cup)
- ¼ medium red onion , thinly sliced
Dressing:
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ lemon Juice and zest
- 1 teaspoon fresh chopped parsley (plus extra for garnish)
- Salt and black pepper to taste
Instructions
- Start by placing the baby potatoes in a pot, covering them with water. Bring to a boil and cook until fork-tender. Drain and set aside to cool.
For Potato Preparation:
- While the potatoes cook, boil a small pot of water. Carefully drop in the eggs with a spoon and let them cook for 6½ minutes for a perfectly soft yolk. Once done, move the eggs to an ice bath to cool quickly.
- In a large mixing bowl, mix together the mayonnaise, Dijon mustard, sliced gherkins, red onion, lemon juice and zest, as well as the chopped parsley. Season with salt and pepper, and combine thoroughly.
- Peel the chilled eggs and cut them in half, setting them aside for later use.
For Final Assembly:
- When the potatoes are manageable, slice the larger ones in half, leaving the smaller ones whole. Gently toss them with the mayonnaise mixture to ensure the flavors blend well.
- Transfer the dressed potatoes onto a serving platter, arrange the egg halves on top, and flake the smoked salmon over everything. Garnish with the remaining parsley for an added fresh touch.
