I love a potato salad – they are fresh, filling, and so easy to batch-make. This salmon potato salad is perfect for those lazy Sunday brunches, quick weekday lunches, or as a star side dish at your next BBQ. Packed with tender potatoes, vibrant pea shoots, and rich salmon flakes, it’s such a crowd-pleaser. Plus, you most likely have 90% of the ingredients lying around in the fridge – the only thing we had to buy specifically to make this recipe was the salmon!
Read on for the complete method…
Method
Follow these steps to make our Salmon Potato Salad
Start by washing and chopping your potatoes into even, bite-sized pieces – this usually just means chopping them in half! Pop them into a saucepan and leave to boil for 15-20 minutes, or until fork tender. Around 8 minutes before your potatoes are finished boiling, drop in your eggs to hard boil. Once everything has cooked through, strain and leave to cool.
Next, finely chop your spring onions and cornichons and add them to a large mixing bowl along with the capers, pea shoots, and rocket. Then, flake your cooked salmon into the bowl, aiming for 2-3 cm-sized chunks. If your salmon is raw, obviously cook it first before adding! Set aside and move onto the dressing.
To make your peppery potato salad dressing, simply whisk together the olive oil, horseradish sauce, lemon juice, honey, a good pinch of salt and pepper, as well as a dash of brine from the capers. Finely chop your dill and fold into the dressing. Taste and adjust the seasonings to your liking.
Once your potatoes and eggs have cooled, de-shell and chop the eggs into quarters and add them to the bowl alongside the potatoes. Drizzle the dressing over the top and give everything a good toss to coat.
Transfer your salmon potato salad to a serving dish and enjoy immediately, or chill it in the fridge for a bit to let the flavours meld even more. This salad is best enjoyed fresh (to avoid any soggy leaves!), but it can be stored in an airtight container in the fridge for up to two days. Enjoy all on its own!
Find More Staple Salad Recipes On Our Website
We hope you love making this tasty salmon potato salad for your next summer get-together or dinner party with friends. If you’re looking for more BBQ-friendly recipes, take a look at the recipes on our website!
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Frequently Asked Questions
What Type Of Salmon Should I Use?
We love to use honey-roasted salmon filets in this recipe, sometimes pre-cooked for ease. However, it is also delicious with smoked salmon, or even canned salmon in a pinch!
Is There a Substitute For Horseradish Sauce?
If you’re not a fan of horseradish or can’t find it, you can use Dijon mustard for that same spicy kick.
Can I Make The Salmon Potato Salad Ahead Of Time?
Yes, you can prepare most of the salad a day or so ahead, including the dressing and boiling the potatoes. However, I’d recommend keeping both the rocket and pea shoots separate until ready to serve, as they go soggy and wilt slightly if left with the dressing on for too long!
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