Smoked Salmon and Potato Salad
This satisfying salad comes together with just a handful of ingredients. Waxy potatoes are boiled until tender, then combined while still warm with a creamy dressing of sour cream, lemon juice, finely chopped smoked salmon, and fresh herbs. It's a quick, one-pot dish that is substantial enough for a light meal and can be made ahead, storing well in the fridge for several days.
Ingredients
- 2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
- Kosher salt
- 3/4 cup sour cream or crème fraîche
- 1 tablespoon juice from 1 lemon
- 3 ounces smoked salmon (see note), finely chopped
- 1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
- Freshly ground black pepper
Method
- Place the sliced potatoes in a large pot and cover with water by 1 inch. Add a generous amount of salt. Bring the water to a boil, then lower the heat to maintain a simmer. Cook for about 15 minutes, or until the potatoes can be easily pierced with a skewer or knife tip. Drain the potatoes and allow them to cool for a short while.
- While the potatoes cook, take a large bowl and mix together the sour cream, lemon juice, finely chopped smoked salmon, and your chosen fresh herbs. Taste the mixture and adjust the seasoning with salt and pepper as needed.
- Once the potatoes have cooled slightly but remain warm, transfer them to the bowl with the dressing. Gently toss everything together until the potatoes are well coated. The salad is now ready to serve. For later use, store it in a sealed container in the refrigerator for up to 3 days. It can be enjoyed cold or brought back to room temperature.
Nutrition (per serving)
Sodium554000 mg
Recipe details
CategorySide dish
Cuisineamerican
AuthorJ. Kenji López-Alt
