Recipe: Potato, Herb and Smoked Salmon Salad

Christmas Feast - Crayfish, lamb rack, roast vegetables and potatoes

I was looking for a potato salad recipe for Christmas and found a great smashed potato and herb salad on which I modified to suit my tastes. I really liked that it had a light dressing instead of a heavy mayo or cream dressing that might take away from the flavor and fill everyone up too much that they couldn’t gorge on all the other yummy dishes we had made for  lunch.

While making the recipe on Christmas Day, I decided the salad needed a little more oomph and added some shredded smoked salmon as well. It turned out to be the perfect summer potato salad and was super quick and easy to make!


  • 6-8 medium sized nadine potatoes, unpeeled
  • 200 grams smoked salmon (shred into small pieces by hand)
  • A couple of handfuls of fresh parsley, roughly chopped
  • 2 tablespoons dill, roughly chopped


  • 3/4 cup olive oil
  • white wine vinegar to taste
  • 1 lemon, juiced


Give potatoes a quick, light scrub and chop them into quarters. Place potatoes in a pot of boiling water. Boil, uncovered, until potatoes are cooked through, removing them from the pot before they are too mushy and you end up with a potato mash instead! (Apologies, I’ve forgotten how long it took to cook mine but as a rough guide, just check them after the first 10 minutes, then every five minutes after until they are done).

When potatoes are done, drain in a colander and place potatoes in serving bowl. Add parsley, dill and smoked salmon to potatoes, mixing well. Whisk together olive oil, white wine vinegar and lemon juice; stir dressing through potato salad. Serve and enjoy!


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