Salmon Potato Salad

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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.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 633kcal

Author: Tania

Equipment

Air fryer for the broccolini
12-inch cast iron skillet

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.

Substitutions and Variations

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