Spring Salmon and Herbed New Potato Salad

This fresh dish embraces all of the freshness of the season, especially when not accompanied by a cloying cream sauce. Presentation is as simple—and beautiful—as artfully arranging the salad on a large shallow platter. But it can be equally visually charming arranged on single serving dishes.

This article originally appeared on alive.com as “Spring Salmon and Herbed New Potato Salad“.

Spring Salmon and Herbed New Potato Salad

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Servings

8 people

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Ingredients

Salad

• 1 lb unpeeled nugget potatoes red, yellow, or tri-colored
• 1/2 lb sugar snap peas trimmed and steamed
• 4 cups mixed spring salad greens such as arugula, baby spinach, and Swiss chard
• 1 lb cooked spring salmon torn into bite-sized pieces
• 2 Tbsp fresh tarragon leaves
• 2 Tbsp chopped fresh chives
• 1 Tbsp capers rinsed and drained

Dressing

• 2 Tbsp freshly squeezed lemon juice plus extra
• 2 tsp Dijon mustard
• 1 small garlic clove peeled, smashed, and minced
• 1/2 tsp freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• Pinch of salt optional
• 1/4 cup thick plain, full-fat yogurt
• 1 Tbsp minced fresh dill

Ingredients Salad 1 lb unpeeled nugget potatoes red, yellow, or tri-colored 1/2 lb sugar snap peas trimmed and steamed 4 cups mixed spring salad greens such as arugula, baby spinach, and Swiss chard 1 lb cooked spring salmon torn into bite-sized pieces 2 Tbsp fresh tarragon leaves 2 Tbsp chopped fresh chives 1 Tbsp capers rinsed and drained Dressing 2 Tbsp freshly squeezed lemon juice plus extra 2 tsp Dijon mustard 1 small garlic clove peeled, smashed, and minced 1/2 tsp freshly ground black pepper 1/3 cup extra-virgin olive oil Pinch of salt optional 1/4 cup thick plain, full-fat yogurt 1 Tbsp minced fresh dill

Servings 8 people Print Recipe

Instructions

1. In saucepan with steamer basket, add water just until it reaches the bottom of basket and bring to a boil. Cut potatoes into 1 1/2 inch chunks, uniform in size, and place in steamer basket. Cover and steam over simmering water for 15 to 20 minutes, or just until they are still firm but can be easily pierced with a fork. Add sugar snap peas to potatoes during the last minute or two of cooking. You want them bright green but still crisp. Drain potatoes and peas and set aside.
2. In large bowl, combine lemon juice, Dijon mustard, garlic, and pepper. Whisk to blend. Slowly whisk in olive oil until mixture is creamy and emulsified. Add a pinch of salt, if you wish. Whisk in yogurt and dill. Add a splash of water if dressing seems too thick. Fold half of the dressing into potatoes and peas, and gently toss to coat. Add more salt and pepper, to taste, if you wish.
3. Arrange greens on a serving platter. Top with potatoes and peas and tuck pieces of salmon throughout. Drizzle with remaining dressing and scatter fresh tarragon, chives, and capers overtop. Splash with added lemon juice if you wish an additional hint of tartness.

Recipe Notes

Per serving: 153 calories; 9 g protein; 7 g total fat (1 g sat. fat); 18 g total carbohydrates (3 g sugars, 5 g fiber); 382 mg sodium