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smoked salmon salad featured

Fresh Smoked Salmon Salad with Maple-Dijon Dressing

A luxurious yet simple smoked salmon salad featuring tender potatoes, crisp vegetables, and a sweet-tangy maple-dijon dressing. Perfect for brunch or light dinners!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Protein Salads
Cuisine: International
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g new potatoes, scrubbed
  • 1 pinch salt for cooking potatoes
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • ¼ cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • 120 g mixed green salad
  • 120 g plum tomatoes, red and yellow
  • 120 g smoked salmon, thinly sliced
  • 1 avocado, peeled and chopped
  • 1 large cucumber, chopped
  • ¼ cup fresh dill, chopped
  • Lemon wedges for serving

Equipment

  • Medium saucepot
  • Mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Boil potatoes in salted water for 20 minutes until fork-tender. Drain and cool completely.
  2. Make dressing: whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, onion powder, garlic powder, salt, and pepper.
  3. Prepare vegetables: halve tomatoes, chop avocado and cucumber, and chop dill.
  4. Add mixed greens to a large bowl and arrange vegetables on top.
  5. Cut cooled potatoes into bite-sized pieces and add to the salad.
  6. Add smoked salmon to the bowl, drizzle with dressing, and gently toss to combine.
  7. Season with salt and pepper and serve immediately with lemon wedges.

Notes

  • For meal prep, store components separately and assemble just before serving.
  • The dressing will keep for up to 5 days refrigerated, and potatoes for 2-3 days.
  • Add avocado just before serving to prevent browning.
  • For a low-carb version, omit potatoes and add extra cucumber and avocado.