Every cook needs a good potato salad in his or her arsenal. It is a necessity for cookouts, potlucks, barbecues or just a darn good lunch. I have made so many potato salads in my day and each one is very different from the one before. Potatoes are so versatile (I know, I’ve said that a million times, but it’s true). You can pair them with just about any flavor you like.
This potato salad was inspired by brunch. Brunch is pretty much an institution here in San Diego, with dozens and dozens of restaurants opening their doors on Sunday mornings to crowds of patrons, pouring endless mimosas and dishing out some of the best and most unique breakfast dishes. HINT: The best spot is always the patio on a sunny day.
I love going out for brunch but what I love even more is a leisurely brunch in with friends. No crowds, no wait and no rush. A staple for my brunch is smoked salmon. Something about the combo of salmon, capers, dill and red onion on a bagel or English muffin with cream cheese just hits the spot every time. So when I decided I needed a new potato salad recipe for Memorial Day, this was perfect.
Cool and inviting, this potato salad is everything you love about lox & bagel without the bagel (& without the insane bagel calories too!)
Smoked Salmon & Dill Potato Salad
Servings: 5 • Size: 2/3 cup• Weight Watcher Points+: 4
Calories: 164 • Fat: 3g • Carbs: 27g • Fiber: 3g • Protein: 8g
Sugars: 1g • Sodium: 551mg • Cholesterol: 4mg
- 1 ½ pounds Yukon gold potatoes
- ¼ cup fat free Greek yogurt
- 1/8 cup light mayonnaise
- 3 Tablespoons chopped fresh dill
- ½ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons capers
- 3 Tablespoons finely chopped red onion
- 3 ounces smoked salmon, torn into small pieces
Cube potatoes into bite-sized pieces. Place them in a large pot and cover completely with cold water. Bring potatoes to a boil over high heat and continue boiling for 7-8 minutes or until potatoes are just fork tender. Do not overcook. Drain and rinse with cold water until cool.
In a large bowl, stir together remaining ingredients. Add potatoes and toss until coated. Best served chilled.