Smoked Salmon Dill Potato Salad
Boiled baby potato halved are covered in a cream cheese dill dressing with capers and smoked salmon.
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.
Nutrition
Calories: 172kcalCarbohydrates: 22gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 15mgSodium: 384mgPotassium: 541mgFiber: 3gSugar: 2gVitamin A: 163IUVitamin C: 24mgCalcium: 37mgIron: 1mg
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