Anti Inflammatory Classic Smoked Salmon Potato Salad
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Learn more →Ingredients
4 servings
- 2 lb baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 8 oz hot-smoked or cold-smoked salmon, skin removed, flaked into bite-sized pieces
- ¼ cup red onion, thinly sliced
- 2 tbsp capers, drained
- 3 tbsp fresh dill, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
For the dressing
- ⅓ cup sour cream
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a paring knife slides through the thickest piece with no resistance.
- 2
Drain the potatoes in a colander and spread them out in the large mixing bowl. Season with 1 tsp salt and let them cool for 15 minutes, until no longer steaming but still slightly warm.
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