Classic Potato Salad with Salmon

Name: Classic Potato Salad with Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pounds small potatoes, diced; 1 cup cooked and flaked salmon; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons fresh dill, chopped; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Homestyle Meals

I love making this Classic Potato Salad with Salmon, especially during summer barbecues and family gatherings. The combination of tender potatoes, flaky salmon, and zesty dressing creates a dish that is not only delicious but also satisfying. This recipe brings a refreshing twist to traditional potato salad by incorporating the rich flavors of salmon, and I always find myself going back for seconds. With just the right balance of creaminess and crunch, it's the perfect accompaniment to grilled meats or as a main course on its own.

Created by

Emma Johnson

Last updated on 2026-02-07T23:30:27.624Z

One of my favorite memories involves preparing this classic dish for a sunny family picnic. As I tossed fresh diced potatoes with succulent salmon, I remembered my grandmother's recipe, which inspired me to add my own twist. The tangy dressing, made with mayo and a hint of Dijon, elevates the entire dish and brings out the flavors beautifully.

I've learned that using fresh, high-quality salmon is key to achieving the best taste. Baking the salmon instead of frying allows the natural flavors to shine through without overpowering the salad. This simple choice makes all the difference!

Why You'll Love This Recipe
Creamy texture balanced with fresh herbs and zesty dressing
A satisfying combination of flavors and textures
Perfectly versatile for picnics, barbecues, or a light dinner

Perfecting the Potatoes

The choice of potatoes can significantly influence the texture of your salad. Opt for small waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well after boiling. When cooking, ensure the water is at a rolling boil before adding the potatoes, and keep the lid off to prevent them from becoming mushy. Cook until fork-tender, approximately 10-12 minutes, then drain them carefully to avoid cracking.

After draining, let the potatoes cool slightly but don’t refrigerate them right away. A little warmth helps them absorb the dressing better, enhancing flavor. However, ensure they are completely cool before combining them with the dressing to prevent it from becoming runny.

Mastering the Salmon

Baking the salmon is a straightforward and effective method to achieve flaky meat. Whether using fresh or frozen salmon, the key is to check for doneness at around 12-15 minutes in a 375°F oven; look for the flesh to become opaque and easily flake with a fork. If you wish to add a smoky flavor, consider grilling or pan-searing the salmon instead. Just be sure to monitor closely to avoid overcooking.

If you're short on time or want to simplify the recipe, store-bought canned salmon is a convenient alternative. Make sure to drain it well and break it into chunks. While it won’t provide the same fresh texture, it still delivers great flavor and is a fantastic time-saver.

Customize Your Salad

Feel free to experiment with additional ingredients to personalize your potato salad. Sliced radishes or diced celery can offer a crunchy contrast, while chopped capers can lend a delicious briny touch. For a creamier finish, consider adding a dollop of Greek yogurt to the dressing; this not only enhances texture but also lightens it up a bit.

For those with dietary restrictions, swapping mayonnaise with avocado or a plant-based mayo can create a vegan-friendly version. The avocado adds creaminess and a subtle flavor that pairs well with the salmon. Just keep in mind the dish's color may be slightly less vibrant.

Ingredients

Ingredients for Potato Salad

2 pounds small potatoes, diced
1 cup cooked and flaked salmon
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and let them cool.

Prepare the Salmon

While the potatoes cool, bake salmon at 375°F for 12-15 minutes, until cooked through. Let it cool, then flake into pieces.

Make the Dressing

In a large bowl, combine mayonnaise, Dijon mustard, chopped dill, lemon juice, salt, and pepper. Mix well until smooth.

Combine Ingredients

Once the potatoes have cooled, gently fold them into the dressing along with the flaked salmon. Mix until everything is evenly coated.

Chill and Serve

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

Pro Tips

Try using different herbs like chives or parsley for variation. You can also add diced celery for extra crunch or a splash of capers for added flavor.

Make-Ahead Tips

This Classic Potato Salad with Salmon is an excellent make-ahead option, allowing you to prepare it several hours or even a day in advance. Simply follow the recipe until the chilling step; then cover tightly and store in the refrigerator. The flavors develop and meld beautifully, making it even more delicious when served cold.

To keep the salad fresh, store it in an airtight container. If you're making it ahead of time, consider adding the dressing just before serving if you prefer a crisper potato texture; this prevents the potatoes from absorbing too much moisture.

Serving Suggestions

Serve your potato salad as a side dish alongside grilled chicken or steak, where its creamy texture pairs perfectly with richly flavored meats. Alternatively, it can hold its own as a light main dish, particularly for a picnic or lunch spread, perhaps alongside a fresh green salad.

For a fun twist, consider using the potato salad as a filling for lettuce wraps or stuffed into halved tomatoes for a colorful presentation. A sprinkle of extra dill or a squeeze of lemon just before serving will elevate the dish and give it that final touch of freshness.

Questions About Recipes

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well too. Just be sure to drain it well before adding to the salad.

→ How long does the potato salad last in the fridge?

The salad can be stored in the fridge for up to 3 days, making it great for meal prep.

→ Is this recipe gluten-free?

Yes, this potato salad is gluten-free as long as your mayonnaise and Dijon mustard don't contain gluten.

→ Can I add other vegetables to the salad?

Absolutely! Diced cucumbers, bell peppers, or green onions can add a nice crunch and flavor.