Best Red Potato Salad With Smoked Salmon Recipes

SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS

Steps:

• Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
• Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.

SMOKED SALMON NIçOISE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
• Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
• Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
• Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
• Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

SMOKED SALMON POTATO SALAD

Steps:

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

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

HOT-SMOKED SALMON & POTATO SALAD

Steps:

• Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
• Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.