Salade de pommes de terre et saumon fumé – Potato Salad with Smoked Salmon Recipe
This French-style salad combines soft, still slightly warm potatoes with smoked salmon, dill and a delicate mustard-yogurt dressing. In France, similar salads often appear on buffets and at cold suppers, because they can be prepared in advance and served at room temperature. It’s a great idea for a weekend lunch when you want something satisfying but don’t feel like standing over the stove for long.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- potatoes waxy, that don’t fall apart - 700 g
- smoked salmon in slices - 150 g
- pickled cucumbers medium - 2 pieces
- shallot - 1 piece
- dill fresh, chopped - 2 tablespoons
- plain yogurt thick - 120 g
- mayonnaise - 1 tablespoon
- Dijon mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- olive oil - 1 tablespoon
- salt for cooking the potatoes and seasoning the dressing
- black pepper to taste
Main Ingredient:
potatoes
Preparation
- Wash the potatoes thoroughly. If the skin is thin and nice, you don’t have to peel them. Put them in a pot, cover with cold water, add 1 teaspoon of salt and bring to a boil.
- Cook the potatoes for 15–20 minutes from the moment they start boiling, until they are tender but not falling apart. Check with a fork – it should go in with slight resistance.
- Drain the potatoes and set aside for a few minutes to cool slightly. Then cut them into thick slices or large cubes.
- Cut the pickled cucumbers into small cubes and the shallot into very thin slices. Cut the smoked salmon into strips.
- In a bowl, mix the yogurt, mayonnaise, mustard, lemon juice, olive oil, a pinch of salt and some pepper. The dressing should be smooth and slightly tangy.
- Transfer the still warm potatoes to a large bowl, add the cucumbers, shallot and most of the dill.
- Pour the dressing over everything and gently toss so the potatoes don’t break apart. Set aside for 5–10 minutes so the flavors can meld.
- Finally, add the salmon strips and mix very gently, or simply arrange them on top of the salad. Sprinkle with the remaining dill.
- Taste and, if needed, season with a little more salt (remembering that the salmon is salty) and pepper. Serve slightly warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Store the salad covered in the fridge and eat within 1 day. Stir gently before serving and let it warm up slightly at room temperature.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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