Warm Smoked Salmon & Potato Salad

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Honey-Mustard Vinaigrette:


In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; add peas during the last 2 minutes of cooking. Drain and return to pot; stir in oil and dill.

Honey-Mustard Vinaigrette

Meanwhile, in small bowl, whisk together cider vinegar, mustard and honey. Season with salt and pepper. Gradually whisk in 1⁄2 cup olive oil; stir in chives.

Divide arugula among plates; top with potato mixture, salmon and eggs. Drizzle with vinaigrette. Garnish with dill (if using).

Test Kitchen Tip: Smoked mackerel makes an excellent substitute for salmon in this warm supper salad.

Nutritional facts PER SERVING: about

  • Iron 3 mg
  • Fibre 5 g
  • Sodium 590 mg
  • Sugars 5 g
  • Protein 23 g
  • Calories 555
  • Total fat 38 g
  • Cholesterol 200 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g
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Lunch & Dinner

Warm Smoked Salmon & Potato Salad