Description
Give this simple Pacific Northwest infused Smoked Salmon Potato Salad filled with garlic, dill and PNW smoked salmon a try for your next get together.
Ingredients
Units
Scale
- 2 pounds Tri Color Baby Potatoes, halved or quartered
- 1 Tbsp Dill, minced + garnish
- 4 gloves Garlic, minced
- 1/2 tsp Salt
- 1 Lemon, zest and juice
- 1/4 tsp Ground Pepper
- 1/2 tsp Red Pepper Flakes
- 1 tsp Tuscan Seasoning Blend
- 2/3 cup Mexican Sour Cream
- 1/3 cup Olive Oil based Mayonnaise
- 4 ounces Smoked Salmon filet, flaked – Not lox
Instructions
- In a large saucepan, bring cut potatoes covered in salted water to a simmer. Bring the water to a fast simmer, not a rolling boil – that will destroy the potatoes and cause them to fall apart.
- Simmer until they are fork tender – about 20 minutes. Drain and rinse under cold water. Spread out on a rimmed cookie sheet.
- In a small bowl combine minced dill, garlic, lemon zest, salt, ground pepper, red pepper flakes, and Tuscan seasoning. Sprinkle over the potatoes and toss to combine.
- Place coated potatoes in the fridge to chill. This will help the potatoes absorb the flavors. Chill for 1 hour.
- In a large bowl, whisk together the sour cream and mayonnaise and lemon juice. Pour potatoes into the mixture, and scrape any remaining seasoning from the cookie sheet into the potatoes and cream.
- Add in flaked smoked salmon. Fold gently to combine. Season additionally if desired.
- Cover and chill until ready to serve – best chilled for at least three hours. Serve with extra dill for garnish.