Best 9 Potato Salad With Salmon Dressing Recipes

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Potato salad is a classic summer dish that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, making it a great option for potlucks and picnics. One popular variation of potato salad is potato salad with salmon dressing. This dish is made with cooked potatoes, hard-boiled eggs, celery, and onion, all tossed in a creamy sauce made with mayonnaise, sour cream, and smoked salmon. The result is a delicious and flavorful salad that is perfect for any occasion.

Here are our top 9 tried and tested recipes!

SALMON POTATO SALAD



Salmon Potato Salad image

For a deluxe side dish, I whip up this recipe featuring salmon and potatoes in a creamy dill dressing. The trick is to fix enough - people are bound to come back for seconds! -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

6 cups cubed cooked red potatoes
1 cup chopped cucumber
1 cup chopped celery
3/4 cup sliced green onions
2 tablespoons minced fresh parsley
1 teaspoon dill weed
1 teaspoon dried basil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
DRESSING:
1-3/4 cups mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 520 calories, Fat 43g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 856mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.

SALMON-POTATO SALAD



Salmon-Potato Salad image

Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 6

1 pound small red potatoes
2 skinless salmon fillets (4 ounces each)
Half a sliced cucumber
Olive oil
Red-wine vinegar
Dijon mustard

Steps:

  • Boil potatoes; let cool, then halve. Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Flake into large pieces and toss with potatoes and cucumber; dress with oil, vinegar, and mustard; season.

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING



Warm Salmon and Potato Salad with Creamy Dill Dressing image

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 12-ounce salmon fillet
Salt and pepper, to taste
4 cups baby potatoes, quartered
1/2 pound green beans, trimmed and halved
1/3 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 small lemon, zested and juiced
1 garlic clove, grated
4 cups arugula
2 tablespoons capers

Steps:

  • Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
  • At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
  • In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
  • In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
  • Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams

POTATO AND SALMON SALAD



Potato and Salmon Salad image

With the addition of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle with some paprika, if desired.

Provided by Miss B

Categories     Creamy Potato Salad

Time 40m

Yield 12

Number Of Ingredients 12

nonstick cooking spray
1 ½ pounds salmon fillets
salt and ground black pepper to taste
3 pounds fingerling potatoes
8 large hard-cooked eggs, divided
¼ cup finely chopped celery
¼ cup finely chopped onion
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup light mayonnaise
2 tablespoons white sugar
2 tablespoons cider vinegar
2 tablespoons honey mustard

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
  • Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
  • While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
  • Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
  • Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
  • Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.

Nutrition Facts : Calories 309.1 calories, Carbohydrate 27.4 g, Cholesterol 175.9 mg, Fat 14.4 g, Fiber 2.7 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 331.3 mg, Sugar 6.6 g

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES



Cold-Poached Salmon Nicoise Salad with Crispy Potatoes image

Provided by Valerie Bertinelli

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

1 cup dry and crisp white wine
1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half

Steps:

  • For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
  • For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
  • For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
  • Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
  • Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
  • To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

DRESSING FOR POTATO SALAD



Dressing for Potato Salad image

I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.

Provided by Login

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 7

½ cup mayonnaise
½ cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
½ cup diced onion
salt and pepper to taste

Steps:

  • Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

POTATO SALAD WITH SALMON DRESSING



Potato Salad With Salmon Dressing image

This is from the 2003 Chrisco calender. I haven't tried it yet, but it looks interesting, and simple.

Provided by Sara 76

Categories     Potato

Time 25m

Yield 6-12 serving(s)

Number Of Ingredients 7

2 kg new potatoes, small
6 green shallots, sliced
12 eggs, hard-boiled and quartered
250 g gherkins
440 g red salmon, drained
500 g tartar sauce
2 tablespoons chopped mint

Steps:

  • Boil or steam th epotatoes until tender. Remove the skins, place potatoes in a salad bowl.
  • Add the shallots, eggs, and gherkins, pour dressing over salad, toss lightly and serve.
  • DRESSING:.
  • Puree salmon and tartare sauce in a blender, add mint, process until smooth.

Nutrition Facts : Calories 549.6, Fat 16.6, SaturatedFat 4.3, Cholesterol 468.5, Sodium 731.6, Carbohydrate 64.2, Fiber 8, Sugar 4.8, Protein 35.8

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

Tips:

  • To save time, use pre-cooked or leftover salmon.
  • If you're using fresh salmon, bake or poach it until cooked through before flaking it.
  • For a creamier dressing, use mayonnaise instead of Greek yogurt.
  • Add chopped fresh herbs, such as dill, chives, or parsley, to the dressing for extra flavor.
  • Garnish the salad with capers, red onion, or lemon wedges before serving.

Conclusion:

Potato salad with salmon dressing is a delicious and refreshing side dish that's perfect for any occasion. It's easy to make, and it can be tailored to your own taste preferences. Whether you like your potato salad creamy or tangy, with or without vegetables, this recipe is sure to please. So next time you're looking for a new side dish to try, give potato salad with salmon dressing a try. You won't be disappointed!

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