If you’ve been following my rantings for long you know that I have an issue with salads that leave you hungry after an hour. This salmon and potato salad will not only fill you up and keep you going as the fall chill sets in, it’s also loaded with Vitamin D thanks to the salmon.
This is the perfect way to use up leftover cooked salmon, but if you don’t have any, you can pan-fry, grill or poach some salmon before making this. Personally I like the way poached salmon melts into the salad, but if you prefer chunks of salmon in your salad, pan-frying or grilling will work best as these tend to make the fish more firm.
The obvious choice of herbs for this dish is dill, but it’s an intense herb that dominates anything you add it too, which is why I prefer the more subtle flavor of chervil. With delicate feathered leaves and a flavor that’s somewhere between tarragon and parsley, it’s a versatile herb that tastes and looks great.
With big chunks of potatoes, lemon zest and scallions, the dish is brought together with a dollop of sour cream. If you prefer a lower-fat alternative, you could also use yogurt in the dressing.
This salad is great served on its own atop a bed of lettuce with some crusty bread, but it also makes for a tasty sandwich.
Salmon and Potato Salad
- 12.4 ounces (350 grams) cooked salmon
- 12.4 ounces (350 grams) potatoes, small thin-skinned such as red bliss
- 1/3 cup sour cream
- lemon - zest (from half a lemon)
- 1 scallion, chopped (about 2 tablespoons)
- 5 sprigs chervil, chopped (about 1 1/2 tablespoons)
- 1/4 teaspoon salt (adjust based on how salty your salmon is)
- 1/8 teaspoon black pepper
- salmon roe (optional) for garnish
- Clean the potatoes thoroughly and put them in a pot with enough water so that they are covered by a few inches of water. Add a small handful of salt to the water (the water should taste like the sea). Boil the potatoes until a toothpick or fork can easily be passed through. Drain the potatoes and let them cool.
- Cut the potatoes into wedges and add them to a mixing bowl.
- Flake the cooked salmon in with the potatoes.
- In a separate bowl, stir together the sour cream, lemon zest, scallions, chervil, salt and pepper.
- Pour the sour cream mixture over the salmon and potatoes and gently fold the ingredients together. Adjust salt and pepper to taste.
- Garnish with additional sprigs of chervil or salmon roe and serve in a sandwich or with some crusty bread.
Yield: 2-3 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.