This Smoked Salmon and Dill Potato Salad is a beautiful amalgamation of flavors and textures that promises to delight your tastebuds. The creamy Greek yogurt dressing with a hint of lemon balances perfectly with the rich smoked salmon, while capers add a tangy bite. This visually appealing salad not only offers a burst of vibrant colors but is also a nutritional powerhouse, perfect for a light lunch or a refreshing side dish.
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- 1 lb baby potatoes, halved
- 4 ounces ounces smoked salmon, sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil baby potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Add the cooled potatoes to the bowl along with the chopped dill, red onion, and capers.
- Gently toss to coat the potatoes evenly with the dressing.
- Fold in the smoked salmon carefully to avoid breaking the pieces too much.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld perfectly.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protéines: 15g | Fat: 8g | Sucre: 4g