Smoked Salmon Potato Salad

Total Time
15mins
Prep
5 mins
Cook
10 mins

Flavored with dill,dijon and capers. A very easy and impressive salad and a super way to use up leftover salmon. From my Phoenix Junior Women's League Cookbook, by chef Scott Tompkins at the Marco Polo Cafe.

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Ingredients

Nutrition

Directions

  1. Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
  2. Cover and chill throughly.
  3. Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
  4. Pour dressing over potato mixture and toss to mix well.
  5. Serve and enjoy.
Most Helpful

4 5

Delicate and really good, all the flavors are nice together. After reading another review I decided to use Meyer lemon instead of orange, since it is a cross. It paired wonderfully. I also used less mustard (personal preference). Next time I will add more capers and some cucumber for crunch.

3 5

I'm sorry, but this just didn't do it for me. I don't know why. It sounded so good. Maybe I didn't cook the potatoes quite long enough; I'm not sure. But the potato flavor was too strong and the other flavors didn't blend together well. It felt like it was needing something else - another spice maybe. I'm not sure. Thanks for posting though.

4 5

We really liked this. We would have *loved* it with one change - lemon juice instead of the OJ. I used fresh squeezed and it was just an unexpected taste with the potatoes. It also turned the potatoes orange after chilling. I think this recipe would be 5 stars for my family if I made it again substituting lemons.