Smoked Salmon Potato Salad Recipe (video) (2024)

My Salmon Potato Salad Video Tutorial

Watch my YouTube video recipe for step-by-step instructions and watch me put together this salmon potato salad! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

Ingredients for Smoked Salmon Potato Salad

You’ll love the unique and delicious flavors of this potato salad recipe! Here are the main ingredients you’ll need:

• Baby Potatoes: use small potatoes or fingerling potatoes for best results. You can use regular potatoes, too. Just cube them into small pieces.
• Eggs: I recommend using organic, free-range eggs for this recipe. The eggs will taste really rich and flavorful!
• Smoked Salmon: use hot smoked salmon for this recipe. More about the salmon next!
• Fresh Dill & Chives: fresh herbs are a must for this recipe! They’ll add tons of flavor to the salad as a topping and in the dressing.
• Salmon Roe (Caviar): fresh salmon roe or caviar makes this salad extra luxurious! Other types of caviar will work, too.
• Lemon Juice & Olive Oil: for making the zesty lemon dressing. Freshly squeezed lemon juice is the best!
• Shallots & Capers: for making the homemade dressing. The capers add so much great flavor!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

• Oval Serving Platter – this beautiful, speckled platter is perfect for serving this potato salad!
• Salad Serving Spoons – you’ll always use these pretty spoons for serving!
• Wusthof Serrated Knife – I love this knife so much, I have 2 of them! Perfect for slicing delicate items.
• Epicurean Cutting Boards – I have three of these in different sizes! My favorite cutting boards! Plus, they’re dishwasher safe.

What Type of Smoked Salmon to Use?

For this delicious salmon salad, I love to use hot smoked salmon. The flaky chunks of salmon not only look great in this salad but also taste amazing! I get my hot smoked salmon at Costco, by the brand Santa Barbara Smokehouse. The salmon typically comes in 1-pound filets that I cut down into small cubes.

You can find this type of salmon at most grocery stores, next to cold smoked, sliced smoked salmon or lox. If you’re not able to find hot smoked salmon, cold smoked salmon or lox will also work well.

Cooking the Eggs for the Salad

In my opinion, every good potato salad recipe must have eggs in the recipe and this smoked salmon potato salad has the best kind! I love to top the potatoes with a 7-minute egg. The runny egg yolks act as an additional dressing and nicely coat the potatoes and salmon.

1. To prepare a 7-minute egg, I first bring a small pot of salted water to a boil. I use about 6 to 7 large, organic eggs for this recipe. Organic eggs have the most flavor and you’ll get that rich, deep orange color in the yolks.
2. Once the water comes up to a boil, I use a spoon to drop the eggs carefully into the boiling water and set a timer for 7 minutes.
3. Once the eggs are cooked, I use a spoon to remove them from the hot water and place them into a bowl filled with ice water. The ice water will stop the eggs from cooking further and the egg yolk will stay soft and runny. Wait for the eggs to cool for about 5 minutes, then gently peel them.

Zesty Lemon Dressing for Salmon Salad

This incredible smoked salmon potato salad is dressed with an easy and zesty homemade salad dressing instead of mayonnaise! I love how this refreshing dressing perfectly complements and balances the richness of the potatoes, salmon and salmon roe!

1. I make it with freshly squeezed lemon juice and a good quality olive oil. The fresh juice is a must for me – it makes the dressing very bright and zesty. Before adding the rest of the ingredients, I vigorously whisk the juice and oil together until they’re well combined and emulsified.
2. I also add chopped capers, a finely diced shallot, fresh dill and minced chives. I season it simply with salt and pepper, give everything a whisk and the dressing is ready to go!

Try this salad dressing for other salad recipes, too! It’s such a great homemade dressing for chicken and seafood salads!

How to Make Smoked Salmon Potato Salad

Here’s how I put together this incredible seafood salad recipe!

• Prepare the Potatoes: For this smoked salmon potato salad, I chose small baby potatoes for a beautiful presentation and for their sweet flavor. Plus, you don’t need to peel them! You can also use fingerling potatoes or even purple potatoes for this salad recipe. First, I boil the potatoes in salted water for about 15 minutes until they’re fork tender. To cool the potatoes down quickly, I drain out the hot water and fill the pot with cold water. This will also help prevent the potatoes from over cooking and falling apart.
• The baby potatoes don’t have to be completely cooled for this salad. In fact, I like the potatoes to be slightly warm; I find that the salad tastes even better when served lukewarm! I slice the potatoes into wedges or quarters and place them into a large mixing bowl, then dress them gently with just half of the dressing.
• Prepare the zesty lemon dressing and have it ready to go.
• Once I have all my ingredients and homemade dressing ready to go, it’s time to put together this smoked salmon salad! First, I dress the baby potatoes in just half of the dressing and set the potatoes aside. Next, I cut the boiled eggs into quarters and add half of the eggs onto a large platter or salad bowl. I add the odd end pieces of the smoked salmon next, then I add the dressed potatoes on top.
• Over the potatoes, I layer the remaining sliced boiled eggs, the rest of the smoked salmon, and spoonful’s of salmon roe. The salmon roe adds so much incredible flavor! For the finishing touches, I spoon the remaining dressing over the top and sprinkle fresh dill and chopped chives over the top. I really enjoy this salad while it’s lukewarm but it’s also great when served chilled. To store the salad, keep it covered with plastic wrap and in the refrigerator for up to 2 days.

For Salad Dressing:

Cooking the Potatoes:

• Watch my video recipe for step-by-step instructions. Cook the baby potatoes and the eggs first. For the potatoes, fill a medium sized pot with water, season it generously with salt and add the whole potatoes. Bring the potatoes up to a boil over high heat and boil for 14 to 16 minutes, until the potatoes are fork tender. Drain out the hot water and fill the pot with cold water to cool down the potatoes.

7-Minute Eggs:

• For the boiled eggs, bring a small pot of salted water to a boil. Drop the eggs into the boiling water with a spoon and set a time for 7 minutes. If you want your eggs to be more well-done, cook them for 10 minutes. Once the eggs are cooked, remove them from the boiling water and place into a bowl filled with ice water to stop the eggs from cooking further. Allow the eggs to cool, then peel them.

Salad Dressing:

• For the salad dressing, combine the strained lemon juice and olive oil in a measuring cup and add the salt and black pepper. Whisk the juice and oil together vigorously for about a minute, until the two are well combined. Next, add in the prepared shallot, capers, dill and chives and whisk again.

Assembling the Salad:

• Once the potatoes have cooled slightly, use a knife to cut the potatoes into quarters or wedges. Place the sliced potatoes into a large mixing bowl and add just half of the dressing. Use a spatula to gently toss the potatoes in the dressing.

• Next, prepare the salmon. Remove the salmon skin first, then use a serrated knife to gently cut the salmon into ½-inch cubes.

• To assemble the salad: cut the boiled eggs into quarters and place half of the eggs and the odd ends and pieces of the smoked salmon onto a platter or into a salad bowl. Gently add the dressed potatoes over the top.

• Top the potatoes with the remaining boiled eggs and smoked salmon chunks. Drop spoonful’s of the salmon roe over the top, then sprinkle with fresh dill and chives. Spoon the remaining salad dressing over the top and serve.

• Keep the salad stored covered with plastic wrap and in the refrigerator for up to 2 days.