Potato and Salmon Salad
Potato salad is one of those dishes that wins you over immediately; I still remember as a child when I used to eat it in the mountains with my parents … flavorful and creamy, a real delight!
Great on its own, and when enriched with other ingredients it becomes an irresistible pleasure that can be served as an appetizer or as a main course.
Today I decided to prepare it with fresh salmon steamed — don’t be afraid, it’s not particularly difficult; it can also simply be boiled or even replaced with canned ready-made salmon or smoked salmon.
You’ll see that in very little time you’ll bring to the table a fresh and light salad, also rich in omega-3 thanks to the salmon.
So what are you waiting for? Let’s prepare this simple potato and salmon salad together, delicate in taste but at the same time delightful.
Potato and Salmon Salad
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Cuisine: Italian
Ingredients
- 1.1 lb potatoes
- 1.1 lb salmon
- 1/2 cup Greek yogurt (whole)
- 3 1/2 tbsp mayonnaise
- 1 tsp pine nuts
- 1 lemon juice (from 1 lemon)
- 1 bunch parsley
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
Preparation
First, let’s take care of the potatoes.
Peel them, cut them into pieces and cook them in a pressure cooker fitted with a steamer basket (it will take about 8–10 minutes).
If you don’t have a pressure cooker you can simply boil them in a saucepan starting from cold water, without peeling them, letting them cook for about 30 minutes or until they are cooked but still firm.
Once cooked, put them in a bowl and let them cool.
Prepare the dressing by mixing in a bowl 1/2 cup of plain Greek yogurt and 3 1/2 tablespoons of mayonnaise and set aside.
In the meantime, steam the salmon fillet.
When it’s cooked, remove the skin and bones, cut into fairly large pieces and let cool.
When the potatoes are also cold, combine them with the salmon and finish with a tablespoon of parsley chopped with the garlic.
Then dress everything with the yogurt-and-mayonnaise sauce, mixing gently to distribute the dressing evenly.
Serve with a handful of pine nuts toasted in a pan.
STORAGE
Once prepared it should be eaten; it’s better not to store it for the next day in the refrigerator because of the presence of the potatoes.
Freezing is not recommended.
TIPS
If you use smoked salmon (in that case the quantity is about 10.6 oz), I recommend adding the juice and the zest of half a lemon.
If instead you use canned salmon (in water or oil, one 10.6 oz can drained) simply drain it from the preserving liquid and then continue following the recipe.
If you love potato salads also try the more classic Octopus Salad with Very Tender Potatoes with all the tricks for a perfect result
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