Recipes / Mains
Smoked Salmon & Potato Salad
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The weather has been really hot for a few days now. With that in mind, today I felt like having something filling yet still light and summery. So I decided to do a smoked salmon and potato salad. Keep on reading to get the recipe along with my trick to always get the perfect boiled eggs.
First things first, the things that take more time with this salad are boiling the potatoes and eggs. Everything else is just a matter of chopping and mixing. It really is easy to do and so filling. Since the salad is served cold, it’s perfect for those warm summer evening dinners or for lunch at work. Either way, I’m sure you’re going to love it!
At a glance
Prep15 min
Cook20 min
Total35 min
Makes2 servings
LevelEasy
Smoked Salmon & Potato Salad
A filling yet light summer salad of smoked salmon, young potatoes and perfectly boiled eggs.
Ingredients
Method
- Boil the eggs: put the eggs in a pot and cover with tap water. Add a bit of vinegar or a generous amount of salt right on the eggs. When the water starts to boil, start the timer for exactly five minutes — enough for a creamy yolk that’s just borderline soft. If you like harder eggs, add one minute. But NO longer: the eggs will become stiff, dry and tasteless — or worse, blue.
- After five or six minutes take the pot straight under running cold water and tilt it just enough to let the hot water pour out. Cooling the eggs stops them cooking and makes them easy to peel, so I usually do it straight away.
- Boil the potatoes: with young potatoes you don’t need to peel them, but you can if you wish. Add them to boiling salted water and cook for 15 minutes, until soft when poked with a sharp knife. Drain and cool with cold water.
- Assemble the salad: put the lettuce on the plate and everything else on top. Add some dressing and seasoning to your liking.
Notes
Bon appétit!
