Red Potato Salad With Smoked Salmon Recipes

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SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS

Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast in our test kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 9



Smoked-Salmon Potato Salad With Eggs and Herbs image

Steps:

  • Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
  • Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.

2 1/2 pounds small potatoes, scrubbed and halved
Coarse salt and freshly ground pepper
4 large eggs
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup finely diced red onion
1/4 cup extra-virgin olive oil
4 ounces hot-smoked salmon (available at specialty stores and some supermarkets), flaked
3 tablespoons coarsely chopped fresh tarragon, for serving

SMOKED SALMON NIçOISE SALAD

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 13



Smoked Salmon Niçoise Salad image

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
  • Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
  • Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
  • Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
  • Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

1 pound rainbow fingerling potatoes, quartered
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces haricot verts, trimmed
4 large eggs
1/2 cup white wine vinegar
1/4 cup Dijon mustard
2 teaspoons thyme leaves, chopped
1/2 small red onion, finely chopped
1 head Boston, Bibb or butter lettuce, leaves separated
One 4- to 6-ounce smoked salmon fillet, broken into large chunks
16 cherry tomatoes, halved
1 cup nicoise or kalamata olives

SMOKED SALMON POTATO SALAD

Flavored with dill,dijon and capers. A very easy and impressive salad and a super way to use up leftover salmon. From my Phoenix Junior Women's League Cookbook, by chef Scott Tompkins at the Marco Polo Cafe.

Provided by BakinBaby

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Smoked Salmon Potato Salad image

Steps:

  • Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
  • Cover and chill throughly.
  • Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
  • Pour dressing over potato mixture and toss to mix well.
  • Serve and enjoy.

1 tablespoon Dijon mustard
1 tablespoon dill weed (fresh)
3 tablespoons olive oil
1/3 cup orange juice
2 tablespoons orange zest
8 red potatoes (small-cooked-sliced)
4 ounces smoked salmon (chopped)
1/2 red onion (julienned)
1 tablespoon capers (rinsed)

RED POTATO SALAD

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14



Red Potato Salad image

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

HOT-SMOKED SALMON & POTATO SALAD

Make a sophisticated and quick low fat salad, perfect for two

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 25m

Yield Easily doubled

Number Of Ingredients 6



Hot-smoked salmon & potato salad image

Steps:

  • Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
  • Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

Nutrition Facts : Calories 354 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.93 milligram of sodium

500g baby new potato , larger ones halved
2 handfuls watercress
pack flaked hot- smoked salmon
3 spring onions , sliced
3 tbsp chopped fresh dill
4 rounded tbsp Greek yogurt

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