Creamy Salmon Potato Salad

Enjoy a Creamy Salmon Potato Salad made with premium salmon from Pearl Seafoods. Fresh, hearty, and perfect for any occasion—order online today!

Creamy Salmon Potato Salad in clear bowl.
Serves
8 people
Prep
20 minutes
Cook
30 minutes
Difficulty
Medium

About This Recipe

Indulge in our Creamy Salmon Potato Salad, a delightful dish that combines tender potatoes and fresh salmon in a rich, creamy dressing. This recipe is perfect for summer picnics, family gatherings, or as a hearty side for any meal. The combination of creamy dressing, crisp vegetables, and succulent salmon creates a satisfying flavor and texture that everyone will love. Order premium salmon portions online from Pearl Seafoods and elevate your dining experience with this easy and delicious recipe.

Ingredients

  1. 1.2kg kipfler potatoes
  2. 600g king salmon portions
  3. 1/2 cup whole-egg mayonnaise
  4. 1/4 cup sour cream
  5. 1 tbsp Dijon mustard
  6. 1 tbsp lemon juice
  7. 1 tbsp chopped fresh dill
  8. 1/2 red onion, finely sliced
  9. 2 celery stalks, thinly sliced
  10. Salt and freshly ground black pepper, to taste

Method

  1. Place the kipfler potatoes in a stockpot filled with cold water.Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until a skewer can easily be inserted into the centers. Drain and set aside to cool. Once cooled, slice the potatoes crossways into 2cm-thick slices and transfer them to a bowl.
  2. In the meantime, cook the green beans in a saucepan of boiling water for 2 minutes. Add the red onion and cook for an additional minute. Drain the beans and onion, then refresh under cold running water. Drain well and transfer to a bowl. Add the lemon rind and season to taste. Toss until well combined.
  3. In a separate bowl, combine the sour cream, Greek-style yoghurt, capers, and chopped dill.
  4. Add 1 cup of the sour cream mixture to the potatoes and toss until thoroughly combined. Place half of the potato mixture in the base of a 3L (12 cup) glass trifle bowl or a glass serving bowl.
  5. Layer 80g of baby spinach on top of the potato layer, then add the bean mixture. Flake the salmon portions over the top, followed by the remaining potato mixture. Drizzle the remaining sour cream mixture
    on top and scatter with the remaining spinach. Finally, garnish with hard-boiled egg wedges, radish slices, and extra dill. Season to taste and serve immediately.
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