Best Potato Salad With Salmon Dressing Recipes

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WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING



Warm Salmon and Potato Salad with Creamy Dill Dressing image

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 12-ounce salmon fillet
Salt and pepper, to taste
4 cups baby potatoes, quartered
1/2 pound green beans, trimmed and halved
1/3 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 small lemon, zested and juiced
1 garlic clove, grated
4 cups arugula
2 tablespoons capers

Steps:

  • Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
  • At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
  • In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
  • In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
  • Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES



Cold-Poached Salmon Nicoise Salad with Crispy Potatoes image

Provided by Valerie Bertinelli

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

1 cup dry and crisp white wine
1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half

Steps:

  • For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
  • For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
  • For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
  • Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
  • Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
  • To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

POTATO AND SALMON SALAD



Potato and Salmon Salad image

With the addition of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle with some paprika, if desired.

Provided by Miss B

Categories     Creamy Potato Salad

Time 40m

Yield 12

Number Of Ingredients 12

nonstick cooking spray
1 ½ pounds salmon fillets
salt and ground black pepper to taste
3 pounds fingerling potatoes
8 large hard-cooked eggs, divided
¼ cup finely chopped celery
¼ cup finely chopped onion
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup light mayonnaise
2 tablespoons white sugar
2 tablespoons cider vinegar
2 tablespoons honey mustard

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.

Nutrition Facts : Calories 309.1 calories, Carbohydrate 27.4 g, Cholesterol 175.9 mg, Fat 14.4 g, Fiber 2.7 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 331.3 mg, Sugar 6.6 g

POTATO SALAD WITH SALMON DRESSING



Potato Salad with Salmon Dressing image

I've been making this for years for any parties we have. It might sound a little weird, but it really is tasty, and it's interesting to hear what people actually think is in it!

Provided by JustJanS

Categories     Potato

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 kg tiny new potatoes
6 green onions, sliced
6 eggs, hardboiled
1 (250 g) jar gherkin pickles, sliced
1 (440 g) can red salmon, drained,skin and bones removed
1 (500 g) jar tartar sauce
2 tablespoons chopped mint

Steps:

  • Boil or steam potatoes until tender, remove skins, place in salad bowl-a large shallow one works best.
  • Pour some dressing over and toss gently, then arrange the eggs gerkins and onions on the potatoes and drizzle the remaining dressing over.
  • DRESSING: Puree salmon and tartare sauce in blender or processor, add mint, process until smooth.

Nutrition Facts : Calories 265.4, Fat 7, SaturatedFat 1.6, Cholesterol 154.2, Sodium 76.5, Carbohydrate 32.8, Fiber 3.7, Sugar 2.4, Protein 17.1

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