Smoked salmon potato salad

Smoked salmon potato salad

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  • 0:15 Prep
  • 0:08 Cook
  • 4 Servings
  • Capable cooks

Add a touch of elegance to creamy potato salad by adding smoked salmon, capers and fresh dill.

Featured in
Main recipes, Salad recipes


  • 700g small Desiree potatoes, cut into 2cm pieces (see note)
  • 185ml (3/4 cup) buttermilk
  • 65g (1/4 cup) low-fat mayonnaise
  • 2 teaspoons horseradish cream
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons chopped drained capers
  • 2 tablespoons chopped fresh dill
  • 1 small red onion, finely chopped
  • 1 celery stick, trimmed, thinly sliced
  • 1 x 175g pkt Springs Smoked Salmon portions, skin removed, flaked
  • 1/2 butter lettuce, leaves separated, washed, dried


  • Step 1
    Cook the potato in a large saucepan of boiling water for 8 minutes or until just tender. Drain and rinse under cold running water. Transfer to a large bowl.
  • Step 2
    Whisk together the buttermilk, mayonnaise, horseradish cream, lemon rind, capers and dill in a bowl. Taste and season with salt and pepper.
  • Step 3
    Add the buttermilk mixture, onion and celery to the potato and stir until well combined. Add the salmon to the potato mixture. Gently toss to combine. Divide the lettuce leaves among serving plates. Top with the salad mixture to serve.


  • 1125 kj


  • 6.5g

    Fat Total

  • 1.5g

    Saturated Fat

  • 4g


  • 17g


  • 37g

    Carbs (total)

All nutrition values are per serve


If small Desiree potatoes are unavailable, you can use small Red Rascal or Ruby Lou potatoes. For a different flavour, replace the salmon with 2 cooked single chicken breast fillets, coarsely shredded.

  • Author: Michelle Noerianto
  • Image credit: Alan Benson
  • Publication: Australian Good Taste



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