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Smoked Salmon, Egg & Potato Salad
Recipe

Smoked Salmon, Egg & Potato Salad

Main • South Africa

Tender baby potatoes and green beans tossed in a creamy (but light) yoghurt dressing, topped with smoked salmon, boiled eggs and fresh dill. Great for lunch or an easy dinner.

Why smarter

Uses plain yoghurt instead of mayo-heavy dressing, adds extra veg for volume and fibre, and keeps smoked salmon as a flavourful topper rather than the main bulk.

Chef tip

Dress the potatoes while they’re still warm so they absorb flavour; add the smoked salmon at the end so it stays silky and doesn’t break up too much.

Soft line

All the comfort of potato salad, just fresher and lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Baby potatoes, scrubbed 700.000 g baby potatoes halved if large
2 Eggs 4.000 eggs
3 Green beans, trimmed 200.000 g green beans
4 Smoked salmon 200.000 g smoked salmon ribbons or slices
5 Plain low-fat yoghurt 180.000 g plain low-fat yoghurt
6 Dijon mustard 2.000 tsp Dijon mustard
7 Canola oil 1.000 tbsp canola oil
8 Lemon zest 1.000 tsp lemon zest from 1 lemon
9 Lemon juice 2.000 tbsp lemon juice
10 Spring onions, thinly sliced 3.000 spring onions
11 Fresh dill, chopped 2.000 tbsp fresh dill or chopped parsley
12 Baby spinach or rocket 80.000 g baby spinach optional, for serving
13 Salt and black pepper salt and black pepper go easy on salt (smoked salmon is salty)

Method

  1. Bring a medium pot of salted water to the boil. Add the potatoes and cook until just tender, about 12–15 minutes (depending on size).
  2. In the last 3–4 minutes of potato cooking time, add the green beans to the same pot. Drain well.
  3. Meanwhile, boil the eggs to your liking (8–9 minutes for firm yolks). Cool under cold water, peel and quarter.
  4. Whisk together the yoghurt, Dijon mustard, canola oil, lemon zest and lemon juice. Season with black pepper and a small pinch of salt if needed.
  5. While the potatoes are still warm, tip them into a large bowl and toss with about two-thirds of the dressing so they soak up flavour.
  6. Add the green beans, spring onions and dill. Toss gently. Add a splash of water or extra lemon juice if you want it looser.
  7. Fold in half the smoked salmon ribbons (keep the rest for topping), being careful not to break it up too much.
  8. Serve on a bed of baby spinach/rocket (optional). Top with the egg quarters and remaining smoked salmon. Drizzle with the remaining dressing and finish with black pepper.