Smoked Salmon Potato Salad
This Smoked Salmon Potato Salad is a great dish to make for brunch. With smoked salmon, roasted baby potatoes and soft boiled eggs all topped with a dijon-forward and lime-spiked dressing. Simply delicious!
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Servings: 3 adults
Ingredients
- 10 oz frozen smoked salmon, thawed about 4 oz
- 1 bag baby potatoes about 4 cups
- 6 boiled eggs
- 4 green onions chopped
- Olive oil
Dressing
- ¼ cup mayonnaise
- ¼ cup greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees F. Cut the baby potatoes in half.
- Toss the potatoes in 1 tablespoon of olive oil. Place on baking sheet and season with salt and pepper.
- Roast the potatoes in the pre-heated oven for 10 minutes. Shake the pan so the potatoes turn over and roast for another 10 minutes. Test them by piercing with a fork.
- Once potatoes are done roasting, let them cool on a serving tray.
- Meanwhile, put a pot of water on to boil on high. Once the water comes to a roiling boil, carefully add the eggs. Turn down heat to medium-high. Boil eggs for 12 minutes for hard boiled; 10 minutes for medium; 8 minutes for soft.
- While the potatoes roast and eggs boil, whisk dressing ingredients together in a small bowl.
- Once eggs are done, top the roasted potatoes with Top with pieces of smoked salmon, boiled eggs halves and green onions. Drizzle dressing on top and serve immediately. Serve with any leftover dressing on the side.
Notes
Make ahead tip: roasting the potatoes the day before or a few hours ahead of time, makes this a quick brunch recipe to throw together.
You can also use boiled eggs that you had in the fridge
The smoked salmon can be kept in the freezer and thawed overnight in the fridge.
Inspired by this smoked salmon and horseradish potato salad by Jamie Oliver