Potato and Salmon Salad Recipe

Ingredients

• 1 lb. baby potatoes
• 1 lb. skinless salmon fillet
• 1/4 cup extra-virgin olive oil
• 2 tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1 clove garlic, minced
• 1/2 red onion, thinly sliced
• 2 tbsp. capers, drained and rinsed
• 2 tbsp. fresh dill, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Place the potatoes in a large pot of salted boiling water. Cook until potatoes are fork-tender, about 15 minutes. Drain and cool.
3. Meanwhile, prepare the salmon. Rub the salmon with 1 tablespoon of olive oil, salt, and pepper. Place salmon skin-side down on a baking sheet and bake for 12-15 minutes or until cooked through.
4. In a small bowl, whisk together white wine vinegar, Dijon mustard, and garlic. Gradually whisk in the remaining 3 tablespoons of olive oil. Season with salt and pepper.
5. When the potatoes are cool enough to handle, cut them in half and toss with the dressing.
6. Flake the cooked salmon into large chunks and add to the bowl with the potatoes.
7. Add sliced onion, capers, and fresh dill. Toss everything together gently until well combined
8. Season salad with salt and pepper to taste. Serve and enjoy!

Verdict

This potato and salmon salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The flavors of the fresh dill, capers, and salmon work perfectly together and the creamy potatoes add a satisfying texture. The tangy dressing ties all the ingredients together. Not only is this salad nutritious, but it’s also easy to make.

Serving Suggestions

Serve this salad chilled, straight from the refrigerator. It pairs well with a glass of white wine or iced tea. You could serve this salad with toasted bread or simple crackers.