Take your Potato Salad to THE NEXT LEVEL with our super delicious luxury potato salad recipe with smoked salmon and asparagus – super easy light dinner or date night meal!
How To Make Potato Salad Extra Special
I just love this recipe, baby new potatoes, asparagus and smoked salmon just work so well together, a really lovely flavoursome spring dish.
It’s really quick to make, it tastes absolutely delicious, makes me feel healthy just eating it AND it looks really pretty on the plate. This recipe makes enough beautiful potato salad for two people for an easy light lunch or supper.
To save time choose new potatoes that are already cleaned so they just need a quick run under the tap to wash them and buy rocket leaves washed and ready to eat. When cooking midweek I like things to be quick and easy.
If you prefer you can just drape the smoked salmon over the salad as it is but I like it hot so give it a quick fry and serve it warm.
Potato Salad With Asparagus Ingredients
- 400g baby new potatoes – washed and cut into bitesized chunks
- 100g asparagus tips – choose slender ones
- 1 heaped tbs mayonnaise
- 1 heaped tbs Greek yogurt
- 2 tsp capers
- zest of a lemon
- 40g rocket
- 150g smoked salmon
- 1/2 tbs of olive oil
- salt and black pepper
Equipment Needed
- Vegetable knife
- Chopping board
- Saucepan
- Small bowl
- Grater – or zester
- Tablespoon
- Teaspoon
- Frying pan
- Fish slice
- Serving bowl or platter
How To Make Potato Salad With Asparagus & Smoked Salmon
- Cook the potatoes and asparagus – bring a pan of salted water to the boil, tip in the new potatoes and simmer for around 6-7 minutes until tender – add the asparagus for the last 4 minutes of cooking.
- Mix up the salad dressing – whilst the potatoes cook make up the potato salad dressing by mixing the mayonnaise, Greek yogurt, lemon zest and 1 tsp of the capers together in a small dish. Season with salt and pepper to taste.
- Toss the potatoes and asparagus in dressing – When the potatoes and asparagus are cooked, drain, put the asparagus to one side and then toss the potatoes in the creamy lemon dressing.
- Cook the salmon if serving it warm – add a splash of oil to a frying pan and quickly fry up the smoked salmon strips if you’re having them hot – just fry until they’re cooked through properly.
- Assemble the salad – by adding a couple of handfuls of rocket to the plate, pile on the dressed potatoes, scatter over the asparagus and lay the salmon on top, scatter over the remaining teaspoonful of capers.
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Make Potato Salad With Asparagus Your Way
- Don’t fancy salmon – then use tinned tuna or cooked prawns instead.
- Switch the rocket for baby leaf salad.
- Cut the carbs by using sweet potatoes or skipping the potatoes altogether.
- Make the dressing low fat by using fat-free yogurt.
- Add chopped boiled eggs to your potato salad dressing.
- Throw in some added veggies – garlicky mushrooms, peas and peppers all work well.
More Potato Salad Recipes You’ll Just LOVE!
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- Classic Potato Salad – tender new potatoes in a creamy dressing with herbs. Simple and delicious.
- Potato Salad with Bacon – notch your potato salad up a level with our mouthwateringly good bacon loaded potato salad recipe – totally fantastic and great with chicken.
- Greek Potato Salad – all the flavours of a classic Greek salad – feta, onions, black olives, cucumbers and juicy tomatoes mixed into a tasty potato salad with tangy dressing.
Get even more potato salad recipes here
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Potato salad with asparagus and smoked salmon
A delicious potato salad that's perfect for spring dinner
Ingredients
- 400g baby new potatoes - scrubbed and cut into bitesize pieces
- 100g asparagus tips
- 1 heaped tbs mayonnaise
- 1 heaped tbs Greek yogurt
- 2 tsp capers
- zest of 1 lemon
- 40g rocket leaves
- 150g smoked salmon
- 1/2 tbs olive oil
- pinch salt
- pinch black pepper
Instructions
- Bring a pan of salted water to the boil, tip in the new potatoes and simmer for around 6-7 minutes until tender - add the asparagus for the last 4 minutes of cooking.
- Whilst the potatoes cook make up the potato salad dressing by mixing the mayonnaise, Greek yogurt, lemon zest and 1 tsp of the capers together in a small dish. Season with salt and pepper to taste.
- When the potatoes and asparagus are cooked, drain, put the asparagus to one side and then toss the potatoes in the creamy lemon dressing.
- Add a splash of oil to a frying pan and quickly fry up the smoked salmon strips if you're having them hot - just fry until cooked through properly.
- Assemble the salad by adding a couple of handfuls of rocket to the plate, pile on the dressed potatoes, scatter over the asparagus and lay the salmon on top, scatter over the remaining teaspoonful of capers.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 1708mgCarbohydrates: 49gFiber: 7gSugar: 4gProtein: 21g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.