5-Ingredient Smoked Salmon and Potato Salad Recipe

J. Kenji Lopez-Alt

Note: For the smoked salmon, any smoked salmon will do, including scraps and ends.

Recipe Facts

Active: 15 mins
Total: 25 mins
Serves: 4 to 6 servings

Rate & Comment


  • 2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins

  • Kosher salt

  • 3/4 cup sour cream or crème fraîche

  • 1 tablespoon juice from 1 lemon

  • 3 ounces smoked salmon (see note), finely chopped

  • 1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions

  • Freshly ground black pepper


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

  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.

This Recipe Appears In

Nutrition Facts (per serving)
274 Calories
13g Fat
33g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 274
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 554mg 24%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 7g
Vitamin C 16mg 80%
Calcium 47mg 4%
Iron 2mg 10%
Potassium 870mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)