Potato salad with smoked salmon

This potato salad with smoked salmon and dill dressing is a fresh and satisfying dish that combines tender potatoes, smoked salmon, green beans, radishes, quick-pickled onions, and a bright dill-lemon dressing.

Potatoes provide complex carbohydrates, fibre, potassium, and vitamin C for lasting energy, while smoked salmon adds high-quality protein, omega-3 fatty acids, vitamin D, and B vitamins that support heart and brain health. Green beans and radishes contribute fibre, antioxidants, and essential vitamins, adding both freshness and crunch. The quick-pickled onions contain beneficial plant compounds and prebiotic fibre that support gut health, while lemon juice and fresh dill enhance the flavour and provide additional antioxidants and vitamin C.

With a low number of calories per serving, this salad offers a balanced combination of protein, healthy fats, fibre, and slow-release carbohydrates, making it a nourishing and flavourful choice for lunch or dinner.

Ingredients: (for 4 portions)

• 1 bunch of radishes
• 1 large red onion
• 200 g hot-smoked salmon (you can also use cold-smoked salmon if you want)
• 400 g potatoes
• 1 lemon
• 300 g green beans
• A few sprigs of fresh dill
• 2 tablespoons honey
• 2 tablespoons mustard
• 150 g Greek yogurt
• 2 tablespoons vinegar
• Salt and black pepper, to taste

Preparation:

Wash, peel, and cut the vegetables as shown in the photo below.

Bring a large pot of salted water to a boil and add the potatoes. After about 7–8 minutes from when the water starts boiling, add the green beans on top of the potatoes, stir well, and continue cooking for another ~8 minutes, or until both the potatoes and green beans are cooked through (the beans should remain slightly al dente).

In a separate bowl, combine the onion with half of the honey, salt, pepper, and vinegar. Mix well and set aside to marinate.

Wash the radishes, slice them thinly, and place them in a separate bowl.

In another bowl, combine the yogurt with salt, pepper, mustard, the remaining honey, lemon juice, and finely chopped dill. Mix well until everything is evenly incorporated.

Once the potatoes and green beans are cooked, drain them as well as possible and transfer them to a large bowl. Add the smoked salmon broken into bite-sized pieces, the marinated onion, the sliced radishes, and the yogurt dressing. Mix everything well until evenly combined. Adjust seasoning with salt and pepper if needed.

Serve with extra lemon slices on the side for anyone who prefers a sharper, more tangy flavour.

This is a fresh, balanced dish that combines creamy, tangy, and savoury flavours with a light texture and a hint of brightness from lemon and herbs, and it’s perfect served chilled or at room temperature for a simple yet satisfying meal.

If you try the recipe, let me know how you liked it! 😊

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