Potato Salad with Salmon
This Scandinavian-style Potato Salad with Salmon is fresh, creamy and satisfying, with tender potatoes, buttery white beans and generous flakes of hot-smoked salmon. Fresh dill, chives, capers and green onions keep things lively, while a lemon horseradish yoghurt dressing brings just the right amount of tang and kick. And the best part? It’s on the table in about 30 minutes.
What You’ll Need for Potato Salad with Salmon
This hot-smoked salmon potato salad is all about simple ingredients and those fresh, punchy flavours that work so well together.
- Waxy potatoes: Small waxy potatoes hold their shape beautifully and have a lovely creamy texture.
- Hot-smoked salmon: Rich, smoky and flaky, it turns potato salad into a proper meal. Keep the pieces fairly large for the best texture.
- Cannellini beans: Mild and creamy, they add extra substance without competing with the salmon.
- Green onions: For a little freshness and bite.
- Capers: Their salty, briny flavour is especially good with salmon and potatoes.
- Dill and chives: Plenty of fresh herbs give the salad its bright, Scandinavian-inspired flavour.
- Greek yoghurt: The creamy base for the dressing, without making the salad feel heavy.
- Lemon and horseradish: Fresh lemon adds brightness, while horseradish brings a subtle kick that works beautifully with smoked salmon.
How to Make Potato Salad with Hot-Smoked Salmon
This salmon and potato salad comes together quickly, making it an easy choice for lunch or a relaxed dinner.
Step 1) Cook the potatoes
Simmer the potatoes whole until just tender, then drain and let them steam-dry for a few minutes. Once cool enough to handle, halve or quarter them.
Step 2) Make the lemon horseradish dressing
Whisk together the Greek yoghurt, horseradish, lemon zest and juice, adding a splash of water until creamy and pourable. Season to taste.
Step 3) Bring the salad together
Combine the warm potatoes with the salmon, cannellini beans, spring onions, capers and fresh herbs. Drizzle with olive oil, then pour over the dressing and carefully toss until lightly coated.
Get the exact ingredient quantities in the printable recipe card below.
Keep the Salmon Extra Flaky
Want to keep those beautiful chunks of salmon intact? Toss everything else with the dressing first, then gently fold in the hot-smoked salmon at the end.
Why You’ll Love This Salmon Potato Salad
This is the kind of potato salad that feels both comforting and fresh — substantial enough for dinner, but nowhere near as heavy as a traditional mayonnaise-based version.
- It’s a complete meal — Potatoes, cannellini beans and hot-smoked salmon make this salad filling enough to stand on its own.
- The dressing is light and creamy — Greek yoghurt gives you all that lovely creaminess, while lemon and horseradish keep it fresh and tangy.
- It’s packed with fresh flavour — Dill, chives, green onions and capers cut through the richness of the salmon and potatoes.
- It’s ready in about 30 minutes — A very good option when you want something wholesome without spending all evening in the kitchen.
- It’s perfect for any season — Fresh and herby enough for warmer days, yet hearty enough when you’re craving something more substantial.
More Potato Salad Recipes to Try
More Potato Salad Recipes to Try
If you love a good potato salad, there are plenty more favourites to try. This Mediterranean Potato Salad. is fresh and full of sunny flavours, while this Herb & Green Bean Potato Salad is a great choice when you’re craving something simple and packed with fresh herbs. Or keep things classic with my Potato Salad with Mayo, Dill and Capers. And if the combination of potatoes and smoky fish is what brought you here, don’t miss my Potato Salad with Smoked Char (or trout) for another hearty favourite that makes a great lunch or light dinner.
Potato Salad with Salmon
Ingredients
- 500 g small waxy potatoes
- 300 g hot-smoked salmon, skin removed and flaked into large pieces
- 1 x 400 g can butter beans or cannellini beans, rinsed and drained
- 3 green onions, thinly sliced
- 2 tablespoons capers (in brine), drained and coarsely chopped
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
- lemon wedges, to serve
- 120 g Greek yoghurt
- 2 teaspoons prepared horseradish
- Finely grated zest of 1/2 lemon (organic)
- 2 tablespoons freshly squeezed lemon juice
- 1–2 tablespoons water, to thin
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the potatoes: Place the whole, unpeeled potatoes in a pot and cover with cold, well-salted water. Bring to the boil, then reduce to a gentle simmer and cook for 10–15 minutes, depending on their size, until just tender when pierced with a small knife. Drain well and once cool enough to handle, halve or quarter the potatoes.
- Make the dressing: Meanwhile, whisk together the Greek yoghurt, horseradish, lemon zest and lemon juice. Add 1–2 tablespoons water, as needed, to thin the dressing to a light, creamy consistency. Season with salt and freshly ground black pepper.
- Assemble the potato salad: Add the warm potatoes, hot-smoked salmon, cannellini beans, spring onions, capers, dill and chives to a large bowl. Drizzle with the olive oil and toss lightly to combine. Pour over the lemon horseradish dressing and carefully toss until everything is lightly and evenly coated, taking care not to break up the salmon too much. Taste and adjust the seasoning with salt, freshly ground black pepper or an extra squeeze of lemon, if needed. Serve slightly warm or at room temperature, with lemon wedges on the side. Enjoy!
Nutrition
Notes
- For larger, more intact pieces of salmon, toss the potatoes, beans, herbs and dressing together first, then gently fold in the hot-smoked salmon just before serving.
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