5-Ingredient Smoked Salmon And Potato Salad Recipe

1. 1

   In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.

2. 2

   Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.

3. 3

   When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.