Potato and smoked salmon salad, without mayonnaise, with a parsley and lemon dressing. Another recipe joins our collection dedicated to tasty potato salads — a hearty main course if you’re searching for creative smoked salmon recipes or simply potato recipes to bring to the table for dinner, like a cold dish. It can also be a delightful summer side dish that, like every summer recipe, leaves everyone happy and satisfied. Affordable, filling and flavorful, salads bring taste and color to the table and, just like potato salad with tuna and hard-boiled eggs or summer potato salad or even Eolian-style potato salad, this recipe is no less delicious. If you love potato recipes and especially salads, follow me in the kitchen because this potato and smoked salmon salad is a dish you’ll love at the first bite! Before we start cooking, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the smoked salmon and potato salad

28 oz potatoes
7 oz smoked salmon
to taste pink peppercorns
1 small bunch parsley (small)
3 tbsp extra virgin olive oil
1 clove garlic
1 lemon (fresh, juice and zest)
to taste salt

Tools

Pots
Bowl
Refrigerator

Preparation of the potato and smoked salmon salad

Place the washed potatoes in a large pot, cover with water, season with salt and bring to a boil. Cook for about 35 minutes or until a fork easily pierces them and they feel tender. Drain and let them cool, then place them in the refrigerator for about 1 hour so that when you cut them they will be cold and firm. Alternatively, do as I do: put the washed potatoes in a bowl, add half a glass of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 15 minutes, covered with plastic wrap or a plate, then remove and let them cool slightly before refrigerating. When cold, peel and cut into chunks.
Rinse the lemon; I used a slightly underripe one (they are much more fragrant). Grate the zest, avoiding the white pith, and blend it together with the well-washed parsley, the oil, the lemon (juice) and a pinch of salt.
Once you have a smooth sauce, use most of it to dress the potatoes and mix. Add the salmon torn into pieces and garnish with the remaining sauce and a few lemon slices. Sprinkle with pink or black pepper and serve.