Scottish Smoked Salmon and Potato Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad combining silky Scottish smoked salmon with tender new potatoes and a tangy mustard-dill dressing. This British-inspired salad recipe, ready in about 28 minutes, pairs new potatoes, Scottish smoked salmon, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 British cuisine 320 cal/serving

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Ingredients

1 lb new potatoes
6 oz Scottish smoked salmon
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
2 tbsp chopped fresh dill
1 small, thinly sliced red onion
1 tbsp capers
to taste salt
to taste black pepper

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Instructions

Step 1: Place 1 lb new potatoes in a large pot of salted water, bring to a boil, and cook for 15-18 minutes until tender when pierced with a fork. Drain and let cool slightly.
Step 2: While potatoes cook, whisk together 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, and 3 tbsp olive oil in a bowl until emulsified. Stir in 2 tbsp chopped fresh dill.
Step 3: Slice the cooled potatoes into halves or quarters depending on size and transfer to a large serving bowl. Add 1 small thinly sliced red onion and 1 tbsp capers.
Step 4: Flake 6 oz Scottish smoked salmon into bite-sized pieces and gently fold into the potato mixture.
Step 5: Pour the mustard-dill dressing over the salad, season with salt and black pepper to taste, and toss gently to combine. Serve chilled or at room temperature for a light, elegant British-inspired salad.