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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
