Tender seared salmon, crispy smashed potatoes, crisp broccolini, and baby arugula come together in this beautiful Salmon Potato Salad. It’s one of those full dinner salads that taste AMAZING and actually fill you up!
I love how the crispy smashed potatoes and golden-crusted seared salmon give this salad a serious crunch and texture, while the creamy lemon herb dressing ties everything together.
Quick Look: Salmon Potato Salad
- Prep Time: 20 minutes, Cook Time: 40 minutes
- Total Time: 1 hour
- Method: Pan-seared, boiled
- Main Ingredients: Salmon, baby potatoes, broccolini, arugula, avocado
- Flavor Profile: Fresh, savory, creamy, bright
- Ideal For: Salad for dinner, satisfying salads, fresh dinners
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Ingredient Notes
- Salmon: Use a fresh fillet, skin on or off. Searing or grilling gives the best golden, flavorful crust.
- Baby yellow potatoes: Boil until fully fork-tender before smashing and searing. The result is golden, crispy potatoes that stay tender on the inside.
- Broccolini: Adds crunch and slight sweetness; regular broccoli florets work too. I just air fry it at 375ºF for 10 minutes until crisp tender.
- Arugula: I like the slightly butter, peppery flavors here because they balance the richness of the salmon and potatoes.
- Fresh dill and chives brighten the whole salad, so don’t skip them! Fresh only.
- Greek yogurt and mayonnaise: Greek yogurt keeps the dressing light and tangy, while mayonnaise adds richness and a silky texture. I tested it with just one or the other, but the best balance came from using both. A 50/50 combination makes the dressing creamy without feeling too heavy.
- Fresh lemons: Juice and zest add the tanginess and acidity to balance the hearty salmon and potatoes.
- Flavor booster ingredients: Capers, celery, red onion, garlic, avocado, olive oil, salt and pepper.
As always, ingredient quantities can be found in the recipe card below.
Substitutions and Variations
- Salmon: Another way to get that golden crust is to grill the salmon, but if you’d rather bake it, do 400°F for 8 minutes then broil for another 2-3 minutes.
- Broccolini: Substitute with broccoli florets.
- Potatoes: Baby red potatoes or yukon gold (quartered) work too.
- Greens: Baby spinach or mixed greens instead of arugula for a milder flavor.
- Herbs: Fresh parsley can be used instead of fresh dill or chives.
How to Make Salmon Potato Salad
- Boil the potatoes, cook broccolini: Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly. Meanwhile, toss the broccolini with oil, salt, and pepper, and air fry at 375°F for 8 to 10 minutes.
- Smash the potatoes: Flatten each potato to about ½ inch with a flat-bottom glass, bowl or potato masher.
- Season and sear potatoes: Transfer the potatoes to a hot, oiled cast iron skillet and sear until deeply golden on both sides, seasoning with paprika, garlic powder, salt, and pepper. Tip: Let them sear undisturbed on each side before flipping so a nice crust forms more evenly.
- Sear the salmon: Pat dry, season well, and sear skin-side down first, about 4-5 minutes per side, until it reaches 145°F in the center. Let it rest for 10 minutes, then flake into medium-size pieces.
- Build the salad: In a bowl, combine the arugula, potatoes, salmon, broccolini, celery, capers, red onions, garlic, chives, dill, and avocado in a large bowl.
- Add the dressing: Spoon the Greek yogurt, mayonnaise, mustard, lemon zest, and lemon juice on top. There’s no need to mix it separately. Fold everything together just until coated, being careful not to break up the salmon or potatoes too much.
- Serve! Finish with another squeeze of lemon juice and extra herbs. Enjoy right away! This salmon potato salad is incredible. It’s a must try!
Tips for Success
- Broccolini: If you don’t have an air fryer, you can roast them in the oven at 425°F for 10-12 minutes.
- Fully cook the potatoes before smashing. The skillet is only there for the crust, not to finish cooking them.
- Use a heavy-bottomed or cast iron skillet for the deepest golden color on both the potatoes and salmon. They retain heat really well.
- Heat a generous layer of oil for the potatoes. This encourages a better sear and crust formation.
- Season the salmon generously! Feel free to season the salmon with your favorite spices. I like adding smoked paprika and garlic powder.
Recipe FAQs
Can I roast the potatoes instead?
You can (try my roasted potatoes recipe or these roasted potato wedges), but the smashed-and-seared method is worth trying. Boiling first gives creamy centers, and the pan sear adds a really delicious golden crust.
Should I serve this salmon potato salad warm or cold?
Both! I personally love it slightly warm, when the crispy potatoes and salmon are still fresh from the pan. If you’re making it ahead, it’s also delicious chilled or brought to room temperature before serving.
Why use both yogurt and mayo in the dressing?
After testing several versions, I found this combination had the best balance. Greek yogurt keeps the dressing light and creamy, while mayonnaise adds richness and flavor. Using only mayonnaise made the dressing feel too heavy for such a fresh salad.
How To Make Ahead and Store
This salmon potato salad is best fresh, while the potatoes are still crisp, but several parts can be prepped ahead to keep dinner or meal prep easy.
Make ahead: Boil the potatoes, chop the vegetables and herbs, and mix the dressing up to a day in advance. Cook the salmon ahead too if you like, but I think the salmon is best when cooked the same day.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Crisp the potatoes back up in a skillet or air fryer before adding them back to the salad. Or just enjoy it cold or at room temperature. It’s delicious either way!
More Salads for Dinner
Need more salmon dinner recipes? Try this Salmon Piccata, Air Fryer Salmon Bites, and my Sheet Pan Salmon and Veggies next!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Salmon Potato Salad
Try this salmon potato salad for dinner! Made with tender golden seared salmon, crispy smashed potatoes, broccolini, and lots of other fresh ingredients…all tossed in a creamy lemon herb dressing.
Servings 3 people
Calories 633kcal
Equipment
- Air fryer for the broccolini
Ingredients
For the potatoes:
- 1 pound baby yellow potatoes
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Olive oil
For the salmon:
- 1 pound salmon filet
- Olive oil
- Salt and pepper
For the rest of the salad:
- ½ pound broccolini - or broccoli florets
- 2 cups fresh arugula - or mixed greens
- ½ cup diced celery
- 2 tablespoons capers
- 2 tablespoons finely diced red onions
- 1 small clove fresh garlic - finely minced
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- 1 avocado - diced
Creamy Lemon Dressing:
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon stone ground mustard - or dijon mustard
- 1 medium lemon - zested and juiced
Instructions
- Boil potatoes: In a medium pot, bring water to a boil, enough to fully cover the potatoes. Boil the potatoes for 15-18 minutes until fully tender. Drain and let them cool slightly.
- Air fry broccolini: Meanwhile, in the basket of an air fryer, toss the broccoli with a few drizzles of olive oil, salt, and pepper. Air fry at 375ºF for 8-10 minutes or until crisp tender.
- Smash and sear potatoes: Using a glass, bowl or a potato masher, smash the potatoes to about ½ inch thick. Then, over medium-high heat, heat a generous layer of oil in a large cast iron pan, and sear the potatoes on both sides until golden and crispy. Season with smoked paprika, garlic powder, salt and pepper to taste as you flip them. Remove from the pan and set aside. Tip: Let them sear undisturbed per side to get a nice golden crust. They may break a little, that’s fine.
- Sear salmon: Rub the salmon fillets with olive oil, salt, and pepper. Sear over medium heat for about 4-5 minutes per side, depending on the thickness, until cooked through in the center. Let it rest for 10 minutes, then roughly flake into medium-sized pieces with a fork.
- Assemble salad: In a large bowl, add arugula, the smashed potatoes, the seared salmon, cooked broccolini, celery, capers, onions, garlic, chives, dill, and avocado.
- Add the dressing: Add the Greek yogurt, mayo, mustard, lemon zest, and lemon juice on top. Season with salt and pepper to taste. Carefully toss until evenly combined. Note: There’s no need to mix the dressing separately; you can mix everything right in.
- Serve with another squeeze of lemon juice and garnish with more fresh herbs. Serve slightly warm, at room temperature, or cold. It’s delicious either way!
Notes
- Potatoes: Make sure they are fully cooked and tender before searing. The searing part is only to get the golden crust. If the potatoes are undercooked, they won’t soften much in the pan.
- Salmon: Sear 4-5 minutes per side or until the center 140-145°F, depending on the thickness. I cut the large salmon fillet into 2 or 3 smaller fillets for faster and more even cooking.
- Broccolini: Air fry at 375°F for 8-10 minutes, or oven-roast at 425°F for 10-12 minutes. You can also use broccoli florets.
- Make Ahead: Prep ingredients, boil the potatoes, and mix the dressing up to 1 day in advance. The day of, smash and sear the potatoes, cook the salmon, and serve. You can also cook the salmon ahead, but I think it’s best if cooked the same day.
- Storage: Refrigerate in an airtight container for up to 2 days.
- Reheating: Re-crisp potatoes in an air fryer or skillet before adding back to the salad.
- Salmon: Another way to get a sear is to grill it. Alternatively, bake at 400°F for 8 minutes and broil for 2-3 minutes, but baking may not result in that golden crust that’s so good here!
- Potatoes: Swap baby yellow potatoes for baby red or Yukon Gold.
- Arugula: Mixed greens, baby spinach.
- Herbs: Fresh parsley.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 633kcal | Carbohydrates: 45g | Protein: 40g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 412mg | Potassium: 1914mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2189IU | Vitamin C: 130mg | Calcium: 164mg | Iron: 4mg
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