Seafood Recipes

Creamy Salmon PotatoSalad

A creamy mayonnaise, sour cream and dill dressing binds layers of potato, flaked salmon and baby spinach.

Creamy Salmon Potato Salad
8 People
Serves
20 Mins
Prep Time
30 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

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. 150g green beans, trimmed
  4. 1 teaspoon finely grated lemon rind
  5. 1/2 cup whole-egg mayonnaise
  6. 1/4 cup sour cream
  7. 1 tbsp Dijon mustard
  8. 1 tbsp lemon juice
  9. 1 tbsp chopped fresh dill
  10. 1/2 red onion, finely sliced
  11. 80g baby spinach
  12. 4 hard-boiled eggs, cut into wedges
  13. 4 radishes, thinly sliced
  14. 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 mayonnaise, sour cream, Dijon mustard, lemon juice and chopped dill.
  4. Add 1 cup of the dressing 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 dressing
    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.
From Our Kitchen

Chef's Tip

The secret to a great salmon potato salad is contrast — creamy dressing, tender potatoes, crisp vegetables, and rich flaky king salmon all working together without becoming heavy. Let the potatoes cool slightly before dressing them so they absorb flavour while still holding their texture. Fresh dill and lemon help keep the dish bright, balanced, and full of fresh seafood character.

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NUTRITION

NutritionPerServing

  • Calories 400 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 27.0 g
  • Protein 23.0 g
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