Smoked Salmon Potato Salad

potato salmon saladToday is my last day of work at my law firm. EEEK!!! I started working here as an intern the summer before I started law school and drank the kool-aid HARD. I just fell in love with the place —Big Law was totally my cup of tea if this is where I got to work. I came back as a summer associate and then started my career here when I graduated from law school.

I know it seems weird that I’m leaving a place I profess my love for, but its just a testament to my firm that they gave me the opportunities and mentorship to shape my career such that at this early stage I was offered an amazing opportunity to go work in-house at a huge international bank. That job starts on Monday and I am pretty geeked about it.  That being said, I’ll definitely miss my first real work home.potato salmon2Anywhoo… on to the food. One of my friends from law school, Adia, who I actually ended up working with at the firm, recently challenged me to come up with a recipe using smoked salmon that didn’t involve any dill or capers.  Challenge accepted.  This salad is really easy to make and pretty healthy for a potato salad. Since the smoked salmon provides plenty of saltiness and (healthy) fattiness, I decided to use mostly sour cream as the base for my dressing to keep the dish from being too heavy. The radishes are a great summertime addition for some crunch and color – their peppery taste really brightens up this salad. I know it sounds weird… but this is actually  pretty great breakfast dish if you serve it with some scrambled eggs.

Smoked Salmon Potato Salad
Prep time
Cook time
Total time
Serves: 2
  • 10 small red potatoes, cut into 1 inch pieces (halved of quartered)
  • 6 radishes, cut into ¼ inch slices
  • 2 tablespoons of chives, chopped
  • 1 tablespoon of shallot, finely minced
  • 3 ounces of cold smoked salmon
  • 4 tablespoons of sour cream
  • 2 teaspoon of mayonaise
  • 2 teaspoon of whole grain mustard
  • 2 teaspoon of apple cider vinegar
  • salt and pepper to taste
  • more chives for garnish
  1. Place the cut potatoes into a saucepan and cover with water. Bring to a boil over high heat and cook for 8-12 minutes (depending on the size of the potatoes) until the potatoes are fork tender but not breaking apart. Drain the potatoes and set aside to cool.
  2. In a small bowl, mix together the sour cream, mayonnaise, mustard, vinegar, chives, shallot, a pinch of salt and a bit of pepper until full incorporated. Taste for seasoning and add salt if needed but keep in mind that the smoked salmon is also quite salty.
  3. Toss the cool potatoes and the cut radishes with as much of the dressing as you would liked and spoon onto plates for serving. Top each plate with about 1½ ounces of smoked salmon and more chives for garnish.



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