Scottish Smoked Salmon and Potato Salad
A refreshing salad combining silky Scottish smoked salmon with tender new potatoes and a tangy mustard-dill dressing. This british-inspired salads ready in about 28 minutes pairs new potatoes, Scottish smoked salmon, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.
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
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.
Frequently asked questions
How long does Scottish Smoked Salmon and Potato Salad take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Scottish Smoked Salmon and Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep new potatoes from drying out.
Can I substitute ingredients in Scottish Smoked Salmon and Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Scottish Smoked Salmon and Potato Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Scottish Smoked Salmon and Potato Salad?
British salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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