Salmon & Potato Salad with Dill Yogurt Dressing
An easy and elegant dinner, and travels well for lunch the next day. This twist on potato salad will really impress your dinner guests or even just the kids.
Servings: 4 people
Ingredients
Broiled Salmon
- 4 4-6 ounce Salmon Filets, skin removed
- 2 tablespoons Dijon Mustard
- 1 teaspoon lemon juice
Potato Salad
- 1 1/2 pounds New Potatoes
- 1 small Fennel Bulb, thinly sliced
- 1/2 cup Greek Yogurt, plain
- 1 teaspoon Dijon Mustard
- 2 teaspoons lemon juice
- Salt and Pepper to taste
- 1 tablespoon Fresh Dill, finely chopped
- 1 Fennel Fronds, chopped (optional)
Instructions
Broiled Salmon
- Heat oven on broiler setting. Blend dijon mustard and lemon juice, and brush onto salmon filets.
- Broil salmon 5-8 minutes until cooked through. Set aside to cool.
Potato Salad
- Place potatoes in pot of salted cold water. Bring to the boil, then reduce to a simmer.
- Cook about 10 minutes until they are easily pierced with a fork.
- Drain, and rinse under cold water to cool them. Cut into halves or quarters.
- Blend Greek yogurt, dijon mustard, lemon juice, dill, and salt and pepper. Toss with cooled cut potatoes and shaved fennel.
- Add cooled salmon and serve.
Notes
Option: You can make this a "one pot meal" and mix the salmon in with the potato salad, or serve the salmon separately as pictured in the photos below!