Smoked Salmon Potato Salad Recipe (video)

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One of the best potato salads you’ll ever have, made without mayonnaise! This zesty and delicious smoked salmon potato salad is made with baby potatoes, boiled eggs, chunks of hot smoked salmon and spoonful’s of salmon roe. It’s dressed with the most refreshing lemon, caper and dill homemade salad dressing! You’ll love this springtime salad for holidays such as Easter and Mother’s Day, but really, you can enjoy it any time of the year! Plus, it’s super easy to put together and can be enjoyed for brunch, lunch or dinner!

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Zesty Lemon Homemade Dressing

This incredible smoked salmon potato salad is dressed with an easy and zesty homemade salad dressing! I love how this refreshing dressing perfectly complements and balances the richness of the potatoes, salmon and salmon roe! I make it with freshly squeezed lemon juice and a good quality olive oil. The fresh juice is a must for me – it makes the dressing very bright and zesty. Before adding the rest of the ingredients, I vigorously whisk the juice and oil together until they’re well combined and emulsified.  I also add chopped capers, a finely diced shallot, fresh dill and minced chives. I season it simply with salt and pepper, give everything a whisk and the dressing is ready to go!

Try this salad dressing for other salad recipes, too! It’s such a great homemade dressing for chicken and seafood salads!

7-Minute Egg for Topping

In my opinion, every good potato salad recipe must have eggs in the recipe and this smoked salmon potato salad has the best kind! I love to top the potatoes with a 7-minute egg. The runny egg yolks act as an additional dressing and nicely coat the potatoes and salmon.

To prepare a 7-minute egg, I first bring a small pot of salted water to a boil. I use about 6 to 7 large, organic eggs for this recipe. Organic eggs have the most flavor and you’ll get that rich, deep orange color in the yolks. Once the water comes up to a boil, I use a spoon to drop the eggs carefully into the boiling water and set a timer for 7 minutes. Once the eggs are cooked, I use a spoon to remove them from the hot water and place them into a bowl filled with ice water. The ice water will stop the eggs from cooking further and the egg yolk will stay soft and runny. Wait for the eggs to cool for about 5 minutes, then gently peel them.

Cooking the Baby Potatoes

For this smoked salmon potato salad, I chose small baby potatoes for a beautiful presentation and for their sweet flavor. Plus, you don’t need to peel them! You can also use fingerling potatoes or even purple potatoes for this salad recipe. First, I boil the potatoes in salted water for about 15 minutes until they’re fork tender. To cool the potatoes down quickly, I drain out the hot water and fill the pot with cold water. This will also help prevent the potatoes from over cooking and falling apart.

The baby potatoes don’t have to be completely cooled for this salad. In fact, I like the potatoes to be slightly warm; I find that the salad tastes even better when served lukewarm! I slice the potatoes into wedges or quarters and place them into a large mixing bowl, then dress them gently with just half of the dressing.

What Type of Smoked Salmon to Use?

For this delicious, springtime salad, I love to use hot smoked salmon. The flaky chunks of salmon not only look great in this salad but also taste amazing! I get my hot smoked salmon at Costco, by the brand Santa Barbara Smokehouse. The salmon typically comes in 1-pound filets that I cut down into small cubes. You can find this type of salmon at most grocery stores, next to cold smoked, sliced smoked salmon or lox. If you’re not able to find hot smoked salmon, cold smoked salmon or lox will also work well.

Assembling the Salad

Once I have all my ingredients and homemade dressing ready to go, it’s time to put together this smoked salmon salad! First, I dress the baby potatoes in just half of the dressing and set the potatoes aside. Next, I cut the boiled eggs into quarters and add half of the eggs onto a large platter or salad bowl. I add the odd end pieces of the smoked salmon next, then I add the dressed potatoes on top.

Over the potatoes, I layer the remaining sliced boiled eggs, the rest of the smoked salmon, and spoonful’s of salmon roe. The salmon roe adds so much incredible flavor! For the finishing touches, I spoon the remaining dressing over the top and sprinkle fresh dill and chopped chives over the top. I really enjoy this salad while it’s lukewarm but it’s also great when served chilled. To store the salad, keep it covered with plastic wrap and in the refrigerator for up to 2 days.

Where Can I Buy Salmon Roe?

Whenever I feature caviar or salmon roe in my recipes, I always get lots of questions about where to purchase it. I’m very lucky to have several places to choose from in our city. The salmon roe I used in my video recipe is from a local Russian/Eastern European store. They almost always have a fresh supply and I recommend the brand Peter Pan. If my Russian store doesn’t have any, I purchase the salmon roe at a local seafood market that supplies fish to sushi restaurants. Other stores that carry salmon roe are Whole Foods and occasionally Costco. If you still can’t find any, the other option is ordering fresh salmon roe online from store like Vital Choice or Great Alaskan Seafood. Both of these online stores will ship the product to you overnight in a Styrofoam cooler packed with ice so the items stay fresh.

When choosing salmon roe or caviar, look for full, plump eggs that aren’t damaged. If they’re damaged, they will appear deflated and there will be a lot of liquid/juice in the container. That’s a sign the roe isn’t fresh or it’s been frozen, defrosted and refrozen again.

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