Zesty Salmon Potato Salad

This salmon potato salad comes with a zesty dill and lemon dressing and can be made using either canned salmon or salmon leftovers. With a little preparation it can be ready in minutes!

See also this delicious recipe for salmon salad sandwich without mayo!

This salmon potato salad features salmon (canned or cooked) and potatoes on a bed of crunchy lettuce with radishes for added texture, as well as gherkins and capers for zest.

A drizzle of creamy, delicious, lemony dill dressing completes this salmon and potato salad. Easy to assemble, it makes a fantastic, healthy meal!

If you boil the potatoes and make the dressing ahead this salad will take minutes to put together!

Salmon potato salad ingredients and substitutions

For the salad

• Cooked salmon: use either canned or leftover cooked salmon (details below).
• Potatoes: I recommend using salad potatoes (more on that below). Try to use similar sized potatoes so they cook evenly. Use whole or halved potatoes (if they are large).
• Lettuce: I used a combination of iceberg lettuce and watercress, but you can use Boston lettuce, lamb's lettuce, pea shoots or arugula/rocket leaves.
• Radish: add colour and crunch.
• Capers and dill pickles/gherkins: add crunch and zest. You can just use one or the other.
• Chives: add colour and flavour. You can use green onions/spring onions instead.

For the dressing

• Mayonnaise.
• Yogurt: use either natural or Greek yogurt, or sour cream.
• Lemon juice and zest.
• Dill: perfect with salmon (see cabbage salmon bake) as well as potatoes (see potato dill salad).
• Oil: use either mild olive oil or good vegetable oil.
• Maple syrup: use honey instead if preferred.
• Mustard.
• Water: this is optional. You can add a tablespoon of water if you would like to loosen the consistency of the dressing (alternatively use more lemon juice instead of the water). Add the water, if using, after you’ve made the dressing (so you know exactly how much to use).

Canned salmon or salmon leftovers for salad

Both work equally well so the choice is down to personal preference as well as what you have on hand.

Canned salmon is convenient and easy to prepare – simply open the can, drain and use the salmon. It has a slightly different texture to cooked salmon (which contains more moisture), but can be sometimes more nutritious (if your canned salmon contains skin and bones, which have added calcium).

What potatoes to use

To make this salmon and potato salad I recommend using salad potatoes or baby potatoes as these are low in starch and hold their shape in cooking.

Salad potatoes are usually smaller than regular white potato varieties and tend to be oval shaped. Good options are Alexandra or Charlotte potatoes (in the UK) or red and fingerling potatoes (in the US).

TIP: Use either peeled or unpeeled potatoes.

Step-by-step recipe instructions

1.Boil potatoes: Boil the potatoes in salted water (with or without the skin) until tender. Drain and set aside to cool completely before assembling the salad.

TIP: You can do this ahead and once cooled refrigerate the potatoes overnight.

2. Make dressing: Place all the ingredients (not the water) in a bowl and stir until thoroughly combined. Add a little water/lemon juice if needed, season to taste and set aside.

3. Assemble salad: Scatter the lettuce over a large plate (or use a wide-bottom bowl), add the potatoes and scatter chunks of salmon over the top. Add the remaining ingredients and season with salt and pepper to taste. Pour the dressing over the whole thing and enjoy your potato and salmon salad.

Serving suggestions

Delicious on its own as a healthy and filling salad meal, but you can also serve it with a crusty baguette or pumpernickel. For a more substantial lunch enjoy it alongside refreshing cold cucumber soup.

Another way of serving potato salmon salad

This salad can be altered to resemble a more classic potato salad, perfect as a party food idea (such as beet potato salad, for example). To achieve this simply omit the lettuce and combine all the ingredients with the dressing.

Modifications

This salad with salmon and potatoes can be adapted to suit your taste and what you have in your fridge. Here are some optional ingredients you can add:

• Avocado
• Cucumber
• Garden peas/petits pois
• Edamame beans
• Sweetcorn
• Cooked broccoli florets or green beans
• Smoked salmon (see my salmon spread recipe which also contains both cooked and smoked salmon).

Top tips

• Use either canned salmon or leftover cooked salmon.
• Try to use similar size potatoes so they cook evenly. Use whole or halved potatoes (if they are large).
• You can boil the potatoes ahead and once cooled refrigerate them (overnight) until you are ready to assemble the salad.
• The dressing can be made ahead and refrigerated in a jar for up to 3 days.
• Best served immediately.
• Not suitable for freezing.

Related recipes

• Salmon Egg Salad (Low Fat)
• Quinoa and Salmon Salad
• My Mum’s Polish Potato Salad (Jarzynowa)
• Herring Salad Polish-Style

See also these other easy, delicious salad recipes!

Recipe

Keep in touch!

If you make this salmon and potato salad I'd love to know how it turned out for you.  Did you make any swaps? Let me know in the comments below, thanks!

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