Best Potato And Salmon Salad Recipes

POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD

Steps:

• For latkes:
• Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
• Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
• For salad:
• Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
• Arrange 2 latkes on each plate. Mound salad alongside.
• WHAT TO DRINK:
• Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.

CRèME FRAîCHE POTATO SALAD WITH SALMON ROE, GREEN CABBAGE SLAW, AND SMOKED SALMON

Steps:

• Make the slaw:
• In a bowl toss together the cabbage, the dill, the oil, the vinegar, and the salt and chill the slaw, covered.
• Make the potato salad:
• Cut the potatoes, unpeeled, into eights and in a steamer set over simmering water steam them, covered for 8 to 10 minutes, or until they are just tender. Transfer the potatoes to a bowl, toss them while they are still warm with the oil, the vinegar, and salt and pepper to taste, and let them cool, stirring gently once or twice until they are lukewarm. Add the crème fraîche, the roe, and the lemon juice, stirring the salad gently to avoid breaking up the potatoes.
• Arrange the smoked salmon around the edge of a platter, spread the slaw in the center, and mound the potato salad over the slaw.

SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS

Steps:

• Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
• Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.

RUSSIAN SALMON AND POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
• Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
• Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

POACHED SALMON, SPINACH, AND POTATO SALAD

Steps:

• Combine potatoes and 1 tablespoon kosher salt in a straight-sided skillet; add enough water to cover. Boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. With a slotted spoon, transfer to a bowl; cover to keep warm. Generously season fish with kosher salt and pepper. Gently lower into skillet, skin-side down, adding more water if fish is not fully submerged. Return to a boil; then remove from heat, cover, and let stand until fish is just cooked through, 5 to 7 minutes (depending on thickness of fillet). Transfer to a plate, skin-side up; cover to keep warm.
• Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat and immediately whisk in shallot, Dijon, and vinegar (mixture will foam and splatter). Season generously with kosher salt and pepper; cover to keep warm.
• Halve potatoes and toss with spinach, mint, and two-thirds of vinaigrette; divide evenly among 4 plates. Remove skin from fish; drizzle with remaining vinaigrette. Flake into several pieces, divide among salads, and serve, sprinkled with flaky salt.

GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD

Steps:

• Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.

SALMON, ASPARAGUS AND NEW POTATO SALAD

Steps:

• Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.
• Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.

SALMON WITH POTATO SALAD AND HORSERADISH YOGURT

Steps:

• For the potatoes and salmon:
• Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20-25 minutes.
• Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25-30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
• For the dressing:
• Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
• For the yogurt:
• Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
• For the herbs and assembly:
• As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
• Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you'd like to skip this step, we get it. Chop herbs instead.)
• Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.

SALMON WITH POTATO AND WATERCRESS SALAD

Steps:

• Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
• Drain potatoes and run under cold water to cool off; cut into quarters.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook salmon until opaque, about 4 to 5 minutes per side.
• In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
• Add potatoes and watercress, tossing to combine.

SALMON, RED POTATO AND ASPARAGUS SALAD

Steps:

• Prepare a hot fire in a grill.Season the salmon with salt and pepper. Grilling method: Using tongs, place the salmon over the hottest part of the fire or directly over the heat elements and grill, turning once, until the salmon is opaque throughout when tested with a fork, about 4 minutes per side. Transfer the salmon to a plate and let cool to room temperature. Meanwhile, put the potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices 1/2 inch thick. Set aside on a large plate to cool completely. Cut the spears diagonally into 1-inch lengths. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate. When the salmon is cool, cut it into 1-inch chunks and place the chunks alongside the potatoes and asparagus. To make the vinaigrette, put the sun-dried tomatoes in a heatproof bowl, add boiling water to cover and let stand for 5 minutes. Drain and cut into 1/4-inch dice. In a small bowl, whisk together the olive oil, lemon juice, sun-dried tomatoes, parsley, dill, orange zest, garlic, 2 Tbs. water, salt and a grind of pepper until blended. In a large bowl, toss the salad greens with 2 Tbs. of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with the asparagus, potatoes and salmon, and sprinkle with the green onions. Serve at room temperature. Serves 4.

POTATO-CRUSTED ALASKAN SALMON WITH ARUGULA, QUINOA SALAD AND LEMON BEURRE BLANC

Steps:

• Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
• Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)
• Make the Salmon: Preheat the oven to 375 degrees F.
• Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.
• Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.
• Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm--not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.
• When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.

POTATO AND SALMON SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
• Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
• While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
• Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
• Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
• Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.

RUSSIAN SALMON AND POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
• Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
• Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

ALASKA SALMON AND CILANTRO POTATO SALAD

Steps:

• Place mayonnaise, cilantro, garlic, onion and celery into a large mixing bowl; combine well. Add Alaska salmon and potatoes; gently mix all ingredients together to coat. Taste, adding salt and pepper as necessary. Chill for 1 to 3 hours for best results. Garnish with fresh cilantro and serve.

SALMON AND POTATO SALAD WITH LEMON POPPY SEED DRESSING

Steps:

• Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
• Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
• Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
• Garnish with spring onions.

SALMON, RED POTATO AND GREEN BEAN SALAD

Steps:

• n a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Set aside. Using a microwave, thaw but don't cook the green beans. Alternatively, the beans can be thawed under cold running water. Squeeze gently to remove excess moisture. In a large bowl, combine the green beans, potatoes, bell pepper, olives and salmon. Add the dressing and toss gently to combine. Serve immediately, or cover and refrigerate until serving time.

SALMON WITH POTATO AND WATERCRESS SALAD

Steps:

• 1. Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes. Drain potatoes and run under cold water to cool off; cut into quarters.
• 2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook salmon until opaque, about 4 to 5 minutes per side.
• 3. In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper. Add potatoes and watercress, tossing to combine.
• 4. Serve salmon with potato salad and lemon wedges.

WILD SALMON SALAD WITH BEETS, POTATO, EGG, AND MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Cut the greens from the beets, leaving 1/2 inch of stem still attached. (Save the leaves for sautéing later; they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
• Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges.
• Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt. Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced. When the potatoes have cooled, cut them in half.
• Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
• Turn the oven down to 250°F and place a shallow pan of water on the bottom rack.
• Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
• Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about a third of the herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
• Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn't separate into flakes, it's not ready yet.
• Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot. Turn the heat down to low, and gently simmer exactly 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking. When they're completely cooled, peel the eggs, and cut them into halves. Season with salt and pepper.
• Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and a squeeze of lemon juice. Season the potatoes with 1/2 teaspoon salt and 2 tablespoons Dijon mustard vinaigrette. Taste both for seasoning.
• Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them. Nestle the potatoes and beets in and around the greens. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients. Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
• Whisk the egg yolk in a small bowl with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper. Slowly whisk in the olive oil. Thin the vinaigrette with 1 teaspoon water or more if needed. Taste for balance and seasoning.
• Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it's served at room temperature.

KIPPERED SALMON AND POTATO SALAD

Steps:

• Mix dressing ingredients together.
• Arrange your salad components on a platter and drizzle the dressing over the entire dish, generously covering the potatoes.