Idaho® Potato and Smoked Salmon Salad


  • 2 pounds Idaho Potatoes, peeled (if desired)
  • 1/2 cup bottled oil & vinegar salad dressing
  • 1 tablespoon fresh ginger root, minced (or 1 teaspoon freshly ground pepper)
  • 1/4 cup fresh dill, chopped
  • 3 cups cooked asparagus or broccoli, chopped (or any leftover vegetables)
  • 4 ounces thinly sliced smoked salmon, cut into strips
  • 1/2 pound bibb lettuce (2 - 3 heads), washed and trimmed


  1. Over high heat, bring a large pot of water to boil. Meanwhile, cut potatoes in half lengthwise, then crosswise into 1/4-inch slices. Add potato slices to boiling water; return to boiling and simmer 5 - 6 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate.
  2. In a large bowl, combine dressing and ginger; toss dressing with dill and chopped vegetables. Gently stir in potatoes and smoked salmon.
  3. To serve, arrange lettuce leaves on a platter (or on individual dishes), top with salad mixture.
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Yield: 6 - 8 servings
Calories: 262
Sodium: 178 mg
Fat: 12 g
Protein: 9 g
Cholesterol: 4 g

Photo Credit:
Nancy Brush
(Recipe Photo Contest Winner)

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