I love this recipe because it’s full of flavor, texture, and color — and it feels both indulgent and wholesome. The smoky salmon gives the dish depth, while the creamy dressing with herbs and a hint of mustard adds brightness and tang. The mix of crisp greens and tender potatoes makes every bite satisfying. It’s simple enough for weekday lunches but elegant enough for entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by placing the potatoes in a large saucepan and covering them with cold water. I bring the water to a boil over high heat, then cook the potatoes for about 10 minutes until they’re tender. I drain them, refresh under cold water, and let them cool slightly.
While the potatoes cool, I cook the sugar snap peas, asparagus, and frozen peas in a separate saucepan of boiling water for about 2 minutes until they’re bright green and just tender. I drain them immediately and refresh them under cold water to keep their color and crispness.
Once the potatoes are cool enough to handle, I slice them thickly on a diagonal. I arrange the slices on a serving platter with the watercress, cooked vegetables, and flaked salmon.
In a small bowl, I whisk together the mayonnaise, crème fraîche, vinegar, dill, chives, horseradish, and Dijon mustard until the dressing is smooth. I drizzle the dressing generously over the salad and season to taste with salt and pepper before serving.
Servings and Timing
This salad serves 6 people and takes about 25 minutes in total — 10 minutes to prepare and 15 minutes to cook. It’s a perfect make-ahead option for picnics, barbecues, or quick summer meals.
Variations
Sometimes I add a handful of baby spinach or rocket for extra greens. When I want a zesty twist, I stir a little lemon zest into the dressing. For extra crunch, I sprinkle toasted almonds or walnuts on top before serving. If I prefer a lighter version, I use Greek yogurt in place of crème fraîche. I’ve also made it with smoked trout or grilled chicken for variation — both work beautifully.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. The salad tastes great cold or at room temperature. I don’t recommend reheating it since the dressing is creamy and the salmon is best enjoyed chilled or slightly cool.
FAQs
Can I make this salad ahead of time?
Yes, I prepare all the components ahead and keep them separate, then dress the salad just before serving.
What can I use instead of crème fraîche?
Sour cream or thick Greek yogurt works perfectly as a substitute.
Can I use another type of fish?
Yes, smoked trout, poached salmon, or even canned tuna are great alternatives.
How do I keep the vegetables bright green?
I refresh them in cold water immediately after cooking to stop the cooking process.
Can I skip the horseradish?
Yes, I can leave it out or replace it with a little extra Dijon mustard for a similar kick.
What type of potatoes work best?
Kipfler or baby potatoes hold their shape well and have a buttery texture that’s perfect for salads.
Can I add more greens?
Absolutely — baby spinach, rocket, or mixed salad leaves all add extra freshness.
Can I use regular vinegar instead of white vinegar?
Yes, apple cider vinegar or even lemon juice gives a nice tangy flavor.
How do I keep the salmon from breaking apart?
I flake it gently with a fork and add it last to keep the pieces intact.
Can I make it dairy-free?
Yes, I use dairy-free mayonnaise and omit the crème fraîche for a lighter, dairy-free version.
Conclusion
This Hot-Smoked Salmon and Potato Salad is one of my go-to recipes for a fresh, flavorful meal that’s easy to put together yet feels elegant. I love how the creamy herb dressing ties together the smoky salmon and tender vegetables. It’s perfect for warm days, family gatherings, or anytime I want a light but satisfying dish that everyone enjoys.
This Hot-Smoked Salmon and Potato Salad is a fresh, vibrant dish featuring tender potatoes, crisp green vegetables, and flaky hot-smoked salmon, all brought together with a creamy herb dressing. It’s light yet satisfying — perfect for lunch, picnics, or entertaining.
Total Time:25 minutes
Yield:6 servings
Ingredients
750 g Kipfler or baby potatoes
200 g sugar snap peas, trimmed and halved lengthways
1 bunch asparagus, woody ends trimmed, cut into 5 cm pieces
1 cup (120 g) frozen peas
2 cups watercress sprigs
150 g hot-smoked salmon portions, coarsely flaked
1/4 cup (75 g) mayonnaise
1/4 cup (60 g) crème fraîche
1 tbsp white vinegar
1 tbsp finely chopped dill
1 tbsp finely chopped chives
1 tsp horseradish cream
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
Place potatoes in a large saucepan, cover with cold water, and bring to a boil over high heat. Cook for 10 minutes or until tender. Drain, refresh under cold water, and cool slightly.
In another saucepan, cook sugar snap peas, asparagus, and frozen peas in boiling water for 2 minutes until bright green and just tender. Drain and refresh under cold water.
Slice cooled potatoes thickly on a diagonal. Arrange them on a serving platter with watercress, cooked vegetables, and flaked salmon.
In a small bowl, whisk together mayonnaise, crème fraîche, vinegar, dill, chives, horseradish, and Dijon mustard until smooth. Season to taste.
Drizzle the dressing over the salad just before serving. Toss gently or leave layered for presentation.
Notes
Use Greek yogurt instead of crème fraîche for a lighter version.
Add baby spinach or rocket for extra greens.
Sprinkle toasted almonds or walnuts for crunch.
Replace hot-smoked salmon with smoked trout or grilled chicken for variation.
Prepare components ahead and dress just before serving for best freshness.
