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Salmon dill pickle potato salad

Salmon dill pickle potato salad

Published on March 19, 2019 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Salmon dill pickle potato salad

This tasty salmon dill pickle potato salad can be made a few hours or even the day before you want to serve it. It’s perfect when you’re short on time and have friends coming over, and it’s also really good as a main dish or as a part of a larger feast! Our salmon dill pickle potato salad goes well with a fresh green salad.


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If you like salmon, be sure to check out our salmon recipes page for more inspiration!

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Recipe Rating

  • (5 /5)
  • 8 ratings

Ingredients

  • 1 x 200g can Safcol Salmon in Springwater, drained
  • 500g chat or baby kipflers potatoes, scrubbed, cut in bite sized pieces
  • 2 spring onions, finely sliced
  • 3 tablespoons chopped fresh dill, plus extra fronds for decoration
  • 6 small dill cucumber pickles, finely sliced

  • for the dressing
  • 1 tablespoon egg mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon olive oil
  • sea salt and black pepper

  • optional
  • 1 teaspoon tabasco

Instructions

  1. Boil the potatoes for about 15 minutes or until tender. Drain and allow to cool. You can cook the potatoes the day or night before.
  2. In a large bowl, add the cooked potatoes, all of the chopped dill, half the pickles and spring onions, plus all of the dressing ingredients. Mix well and season to taste.
  3. Gently stir through the drained salmon.
  4. Transfer to a serving plate and decorate with the remaining dill pickles, sliced spring onion and a few dill fronds.
  5. Serve immediately or cover and chill to serve later.

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