Transform the classic flavors of a lox and bagel into a fresh and satisfying side dish with this Smoked Salmon Dill Potato Salad. Tender baby potatoes are tossed with smoky salmon, fresh dill, red onion, capers, and a creamy cream cheese dressing that brings everything together. Perfect for brunches, summer gatherings, light lunches, or holiday spreads, this flavorful potato salad delivers the same savory, tangy, and herbaceous flavors that make smoked salmon such a timeless favorite.
Recipe at a glance
- Recipe: Smoked Salmon Dill Potato Salad
- Total Time: 30 minutes
- Servings: 6–8 servings
- Difficulty: Easy
- Main Ingredients: Baby potatoes, smoked salmon, fresh dill, red onion, capers, and a creamy dressing
- Best For: Brunches, summer barbecues, potlucks, holiday spreads, and light lunches
- Why You'll Love It: Smoky salmon, creamy potatoes, fresh herbs, and tangy capers create a sophisticated yet easy side dish that's perfect for entertaining.
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Ingredients
Find below the list of ingredients I used to make my Smoked Salmon Dill Potato Salad.
- Baby Potatoes
- Red Onion
- Cappers
- Fresh Dill
- Smoke Salmon
- Cream Cheese
- Greek Yogurt
- Mayonnaise
- Lemon Juice
- Dijon mustard
- Garlic Powder
- Everything Bagel Croutons (optional)
See recipe card for quantities.
How to make Smoke Salmon Dill Potato Salad
- Cook the potatoes: Place the baby potato halves in a large pot of salted boiling water. Cook until fork-tender, about 12–15 minutes. Drain well and transfer the potatoes to a large mixing bowl. Allow them to cool slightly.
- Make the cream cheese dressing: In a medium bowl, whisk together the softened cream cheese, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper until smooth and creamy. Adjust thickness of dressing with water if needed.
- Add the remaining ingredients: Add the cream cheese dressing, red onion, capers, and fresh dill, to the bowl with the cooled potatoes. Gently stir until the potatoes are evenly coated.
- Finish the salad: Transfer the potato salad to a serving bowl and top with the smoked salmon and more fresh dill. Serve immediately or refrigerate until ready to serve.
How to store the potato salad
Store the Smoked Salmon Dill Potato Salad in an airtight container in the refrigerator for up to 3 days. Keep the salad well chilled, as smoked salmon is highly perishable and should not be left at room temperature for extended periods. Give the salad a gentle stir before serving to redistribute the dressing and fresh herbs. If needed, brighten the flavors with an extra squeeze of lemon juice or a sprinkle of fresh dill just before serving.
You may also like
If you enjoyed the fresh dill and smoked salmon flavors in this Smoked Salmon Dill Potato Salad, be sure to try Salmon Stuffed Mushrooms for another elegant appetizer that showcases salmon in a delicious way. Love cooking with dill? Zucchini Dill Soup and Dill French Crepes both highlight the bright, herbaceous flavor that makes dill such a perfect companion to seafood and creamy dishes. Serve this potato salad alongside Maple Orange Glazed Ham for a memorable brunch or holiday spread, or pair it with Turkey Bacon Creamed Corn for a comforting meal that's packed with classic flavors and crowd-pleasing appeal.
Recipe
Smoked Salmon Dill Potato Salad
Ingredients
Salad Ingredients
- 900 g Baby Potatoes halved
- 115 g Smoked Salmon
- ¼ cup Red Onion finely diced
- 2 tablespoon Cappers
- 2 tablespoon Fresh Dill
Cream Cheese Dressing
- 80 g Cream Cheese softened
- ⅓ cup Plain Greek Yogurt
- 2 tablespoon Mayonnaise
- 2 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ⅛ teaspoon Ground Pepper
Instructions
- Cook the potatoes: Place the baby potato halves in a large pot of salted boiling water. Cook until fork-tender, about 12–15 minutes. Drain well and transfer the potatoes to a large mixing bowl. Allow them to cool slightly.
- Make the cream cheese dressing: In a medium bowl, whisk together the softened cream cheese, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper until smooth and creamy. Adjust thickness of dressing with water if needed.
- Add the remaining ingredients: Add the cream cheese dressing, red onion, capers, and fresh dill, to the bowl with the cooled potatoes. Gently stir until the potatoes are evenly coated.
- Finish the salad: Transfer the potato salad to a serving bowl and top with the smoked salmon and more fresh dill. Serve immediately or refrigerate until ready to serve.
