Smoked Salmon Olivier Potato Salad
ID: be9f7a33...
A luxurious and delicious twist on the classic Eastern European Olivier salad, featuring rich smoked salmon, tender potatoes, carrots, eggs, peas, and a zesty, creamy lemon-herb dressing, topped with salmon roe for a festive holiday touch.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil the potatoes, carrots, and eggs, then cool them completely. → Whisk the mayonnaise, sour cream, mustard, lemon zest, lemon juice, herbs, capers, and seasonings together to make the dressing. → Peel and finely dice the boiled potatoes, carrots, eggs, pickles, shallots, and smoked salmon. → Combine all diced ingredients and sweet peas in a large bowl, pour the dressing over, and mix well. → Garnish with smoked salmon, salmon roe, fresh chives, and dill before serving cold.
Cooking Steps
Brief Cooking Order
Boil the potatoes, carrots, and eggs, then cool them completely. → Whisk the mayonnaise, sour cream, mustard, lemon zest, lemon juice, herbs, capers, and seasonings together to make the dressing. → Peel and finely dice the boiled potatoes, carrots, eggs, pickles, shallots, and smoked salmon. → Combine all diced ingredients and sweet peas in a large bowl, pour the dressing over, and mix well. → Garnish with smoked salmon, salmon roe, fresh chives, and dill before serving cold.
Introduction
A luxurious and delicious twist on the classic Eastern European Olivier salad, featuring rich smoked salmon, tender potatoes, carrots, eggs, peas, and a zesty, creamy lemon-herb dressing, topped with salmon roe for a festive holiday touch.
Step 1
Place Yukon Gold potatoes and carrots into a large pot filled with water. Cover, bring to a boil, and cook until fork-tender (about 15-18 minutes for carrots, and 20-25 minutes for potatoes). Once cooked, transfer them to a tray to cool down completely.
Step 2
Place eggs into a pot of cold water. Bring to a boil and cook for 10 minutes. Immediately drain them and transfer to an ice bath with ice cubes to stop the cooking process and cool down.
Step 3
Prepare the dressing by whisking together the mayonnaise, sour cream, Dijon mustard, lemon zest, lemon juice, chives, dill, chopped capers, sea salt, and black pepper in a medium mixing bowl until smooth.
Step 4
Peel and finely dice the cooled hardboiled eggs. Finely dice the dill pickles, shallots, and smoked salmon.
Step 5
Use a paring knife to gently peel the skin off the cooked carrots and potatoes, then finely dice them.
Ingredients List
Important Notes
Make sure the boiled vegetables are completely cold before peeling and dicing to prevent them from turning mushy.
Use a very sharp chef's knife when dicing the smoked salmon so you get clean cuts without mashing the fish.
You can prep and dice all the ingredients the day before, store them covered separately in the refrigerator, and mix them with the dressing right before serving.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...