Five-Ingredient Smoked Salmon and Potato Salad

Name: Five-Ingredient Smoked Salmon and Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 177 milliliters sour cream or crème fraîche; 59 milliliters finely chopped fresh herbs such as parsley, chives, tarragon, or scallions; 4 servings Kosher salt; 1 Tbsp juice from 1 lemon; 85 grams smoked salmon (see note above), finely chopped; 907 grams fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins

Five-Ingredient Smoked Salmon and Potato Salad is a gluten free and pescatarian side dish. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 271 calories, 10g of protein, and 10g of fat each. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have waxy variety, kosher salt, herbs such as parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes.

Ingredients you will need

Potato

Water

Salt

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Skewers

Knife

Pot

Drain and let cool slightly.

Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sour Cream

Salmon

Herbs

Equipment you will use

Bowl

When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing.

Ingredients you will need

Potato

Equipment you will use

Bowl

Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days.

Serve cold or allow to come to room temperature.

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 177milliliters

sour cream or crème fraîche 59milliliters

finely chopped fresh herbs such as parsley, chives, tarragon, or scallions 4servings

Kosher salt 1Tbsp

juice from 1 lemon 85grams

smoked salmon (see note above), finely chopped 907grams

fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.