CRISPY POTATO AND SALMON SALAD: A Healthy & Fresh Summer Recipe

Table of Contents: Crispy Potato and Salmon Salad

Crispy Potato and Salmon Salad

Imagine a salad that’s both elegant enough for guests and simple enough for weeknights—this Crispy Potato and Salmon Salad delivers. Perfect for readers 40-65+ who crave vibrant flavors without the fuss!

Introduction

There’s something magical about the contrast of crispy potatoes against silky smoked salmon in this Crispy Potato and Salmon Salad. This dish isn’t just another salmon salad or potato salad—it’s a celebration of textures and fresh ingredients. The zesty salsa verde ties everything together, making it a go-to for health-conscious food lovers who refuse to compromise on flavor.

Whether you’re hosting a summer barbecue, need a showstopping side for holiday dinners, or want a protein-packed weeknight meal, this recipe shines. The blend of baby rocket, asparagus, and herb-packed dressing ensures it’s as nourishing as it is delicious. Best of all, it comes together in under 40 minutes!

Alternate Names & Variations

• Salmon and Potato Salad with Salsa Verde
• Healthy Smoked Salmon Potato Salad
• Spring Asparagus & Salmon Salad

Try adding roasted cherry tomatoes for a burst of color, or swap salmon for grilled chicken to keep it equally fresh and healthy!

Ingredients

• 500g baby coliban (chat) potatoes, halved
• 1 bunch asparagus, trimmed and cut into thirds
• 60g baby rocket (arugula)
• 2 x 150g hot smoked salmon fillets, skin removed, flaked
• 2 tbsp sliced small gherkins (cornichons)
• Salsa Verde: 1 cup fresh continental parsley leaves, ½ cup fresh basil leaves, 1 tbsp baby capers, 60ml (¼ cup) olive oil, 1 tbsp white wine vinegar

Step-by-Step Instructions

1. Prep the potatoes: Par-boil potatoes for 10 minutes, drain, then toss with 1 tbsp olive oil. Roast at 200°C (390°F) for 20-25 minutes until golden and crispy.
2. Blanch the asparagus: Boil for 2 minutes, then plunge into ice water to lock in brightness.
3. Make the salsa verde: Pulse parsley, basil, capers, oil, and vinegar in a food processor until finely chopped but not puréed.
4. Assemble: Toss rocket, potatoes, asparagus, and gherkins. Top with salmon and drizzle with salsa verde.

Chef’s Tip: Par-boiling potatoes ensures fluffy interiors and crispy exteriors. For a shortcut, use pre-cooked hot-smoked salmon.

Recipe Card

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4 | Calories: ~450 per serving

Why This Recipe Works

The magic lies in balancing textures: crisp potatoes, tender salmon, and crunchy asparagus. It’s a protein-rich meal that feels indulgent yet is packed with nutrients. The salsa verde adds brightness without overpowering, making it ideal for easy comfort food on busy nights.

Expert Tips: (1) Use baby potatoes—they crisp better than larger varieties. (2) Hot-smoked salmon holds its shape better than cold-smoked. (3) Make salsa verde ahead to let flavors meld.

Storage Tips

Store leftovers in an airtight container for up to 2 days (add rocket fresh before serving). Freezing isn’t recommended due to the greens and salmon. Reheat potatoes in an oven at 180°C (350°F) for 5 minutes to revive crispiness.

People Also Ask

How do you make a crispy potato and salmon salad?

Start by roasting par-boiled baby potatoes at high heat (200°C/390°F) until golden. Combine with blanched asparagus, baby rocket, flaked hot-smoked salmon, and gherkins. Drizzle with a herbaceous salsa verde made from parsley, basil, capers, olive oil, and vinegar. The key is layering textures and flavors for a healthy and fresh meal.

How do you get crispy potatoes for a salad?

Par-boil halved baby potatoes for 10 minutes to soften interiors. Drain well, toss with oil, then roast cut-side down on a preheated tray. High heat (200°C/390°F) and space between potatoes ensures maximum crispiness—no flipping needed!

What kind of salmon is best for salad?

Hot-smoked salmon fillets work best here—they’re flaky, moist, and hold their shape when tossed. Avoid cold-smoked (lox-style), which can become mushy. For a budget swap, canned salmon patted dry works in a pinch.

What dressing pairs well with this salad?

Salsa verde is ideal: its acidity cuts through the richness of salmon while complementing the potatoes. Alternatively, a lemon-dill yogurt dressing or grainy mustard vinaigrette would keep it refreshing and healthy.

Conclusion

This Crispy Potato and Salmon Salad is a testament to how simple ingredients can create something extraordinary. Whip it up, share your creations with #CrispySalmonSalad, and let us know how you made it your own!

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