Total Time
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.

Ingredients Nutrition


  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

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.

Maito August 11, 2012

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.

strawberrybird June 06, 2010

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.

appleydapply February 07, 2009