Potato Salad with Spinach, Wild Salmon, and Dill
A fresh potato salad featuring spinach, wild salmon, and dill—an inviting dish from the Potato Salad category. Try this and more recipes from Spoonsparrow!
Ingredients
- 700 g small waxy potatoes
- Salt
- 500 g salmon fillet (ready-to-cook, skin removed)
- pepper (ground)
- Lemon juice
- vegetable oil (for greasing)
- 1 handful young spinach leaves
- 200 g natural yogurt
- 2 tbsp mayonnaise
- 1 tsp sharp mustard
- 2 tbsp freshly chopped dill
Instructions
-
1.
Wash the potatoes and boil them in salted water for about 25 minutes.
-
2.
Rinse the salmon, pat dry, cut into four equal pieces, season with salt and pepper, drizzle with lemon juice, and place in a greased steamer basket. Bring some water to a boil in a pot, hang the steamer basket over it, cover, and steam the salmon for about 8 minutes.
-
3.
Wash, rinse, and dry the spinach. Whisk the yogurt with mustard, mayonnaise, and 1 tsp dill; season with salt, pepper, and a splash of lemon juice.
-
4.
Drain the potatoes, let them steam off, cut into bite-sized pieces. Roughly flake the salmon and gently fold it into the potatoes, salad sauce, and spinach. Taste and adjust seasoning. Plate and sprinkle with remaining dill. Serve warm.
