This Salmon Potato Salad is a spin on the classic Slavic potato salad, also known as olivye. The addition of baked salmon takes this salad to a whole new level. This potato salad with baked salmon is so filling, it’s practically a whole meal in itself.
If you love salmon, then you should try this Smoked Salmon Salad and Pineapple Salmon.
Table Of Contents
Recipe Details
This Salmon Potato Salad is something my family really enjoys. The recipe is nice and simple, but the results are fantastic. If you’re used to a plain potato salad, this Slavic version takes the flavors to another level.
- TASTE: Flavor-wise, this salad has it all. Savory salmon, sweet corn, seasoned potatoes, all in a tangy, creamy dressing.
- TEXTURE: This Salmon Potato Salad is thick and rich, with tender chunks of salmon, juicy tomatoes and corn, and creamy potatoes and eggs.
- TIME: In total, this salad will take about 40 minutes.
- EASE: This dish is easy with a little prep. And with most of the ingredients being everyday items in your kitchen, you’ll find it’s convenient to make.
What You’ll Need
Ingredient Notes
- Salmon- Fresh or frozen and thawed salmon work best here. Remove pin bones before baking.
- Eggs- We use hard-boiled for this salad. Try this recipe for an easy way to boil them.
- Potatoes- The best potatoes for potato salad are waxy ones, such as Yukon gold or red potatoes.
- Mayonnaise and Sour Cream- For an extra creamy base, use full-fat mayo and sour cream.
- Corn- You can use frozen and thawed corn or kernels that have been cut off a cooked ear of corn.
- Tomatoes- Tomatoes on the vine, plum tomatoes, or beefsteak tomatoes all work for this dish.
- Lemon juice- Using freshly squeezed lemon juice will give your salmon such great flavor.
Add-ins and Substitutions
- Substitute another type of salmon- You can make this salad with smoked salmon, grilled salmon, or canned salmon in place of the baked salmon.
- Make it dairy-free- This salad is already gluten-free, but you can make it dairy-free by substituting the sour cream with plain plant-based yogurt or sour cream.
- Add dill- Add fresh chopped dill to this Salmon Potato Salad for a deliciously fresh, citrusy flavor.
- Add avocado- For a creamier texture, add chopped avocado. It will bring great flavor to your salad, too.
How to Make Salmon Potato Salad
- Season the salmon. Season both sides of each salmon fillet with the pressed garlic, lemon juice, salt, and pepper.
- Bake the salmon. Bake the salmon at 400 degrees Fahrenheit for 12-15 minutes. Once cooled, shred the salmon with a fork.
- Prep the potatoes. Boil the new potatoes in water and peel off the skins. Then dice into cubes.
- Chop the rest of the salad ingredients. Chop the salmon, boiled eggs, tomatoes, and green onion.
Pro Tip: Peel the potatoes after boiling because the peels slide right off rather than needing to be sliced off with a peeler.
- Make the dressing. Combine the mayonnaise, Dijon, sour cream, 1 clove of pressed garlic, and salt and pepper to taste.
- Combine. Then mix the dressing with the salad. Serve cool.
Recipe Tips
- Check your salmon for pin bones- Even though they should already be removed, check your salmon filet to make sure there are no pin bones.
- Shred the salmon with a fork- Using a fork is an easy way to break the salmon up into flaky chunks. Chopping with a knife isn’t nearly as effective.
- Boil the potatoes with peels on- Doing this holds the nutrients in while boiling and also makes the potatoes absorb the dressing better.
FAQs
To get the best baked salmon fillet, you will need to place it on a baking sheet and bake it in the oven at 400 degrees F for about 12-15 minutes, or at 350 degrees F for about 20-25 minutes.
To salmon and potatoes, add any combination of leafy greens, onions, tomatoes, cucumbers, avocado, radishes, corn, green peas, potatoes, and garlic. These ingredients are then mixed together with a combination of mayonnaise, sour cream, dijon mustard, lemon juice, and your choice of condiments.
Serving Suggestions
This Salmon Potato Salad is the perfect side salad to serve. It’s delicious with burgers, sandwiches, other salads, and more.
- Meats: Serve this salad with Smoked Chicken Thighs, Ribeye Steak, Air Fryer Pork Chops (VIDEO), or BBQ Chicken Wings.
- Sandwiches/Burgers: Pair it with a Chipotle Burger with Avocado Sauce, Brisket Sandwich, Caprese Sandwich, or Turkey Croissant Sandwich.
- Sides: Enjoy this Salmon Potato Salad with some Crispy Air Fryer French Fries, Air Fryer Green Beans, Sauteed Garlic Asparagus, or Pork Belly Burnt Ends.
- Salads: Serve it alongside Bacon Green Bean Salad, Tri Color Pasta Salad (VIDEO), Broccoli Salad With Bacon and Cheese, or Crab Salad (VIDEO).
Make This Recipe in Advance
Make ahead: You can prepare the cooked elements of this salad by baking the salmon, cooking the potatoes, and boiling the eggs ahead of time. Store them in the fridge until you’re ready to assemble the salad.
Storing: Store this Salmon Potato Salad in an airtight container in the refrigerator for up to 4 days.
Freeze: It’s not recommended to freeze this salad because mayonnaise doesn’t thaw well.
More Tasty Salads!
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Full Recipe Instructions
Salmon Potato Salad
Ingredients
For the salmon:
- 1 lb. salmon fillet
- Lemon juice
- 2-3 garlic cloves pressed
- Salt & pepper
For the salad:
- 1 1/2 lb new potatoes
- 6 hard-boiled eggs
- 3 medium tomatoes
- 1 cup sweet corn
- 1 bunch green onion
- 3/4 cup mayonnaise
- 2 tsp dijon mustard
- 3/4 cup Sour cream
- 1 garlic clove pressed
- Salt & pepper
Instructions
- Season both sides of each salmon fillet with the pressed garlic, lemon juice, salt, and pepper.
- Bake the salmon at 400 degrees Fahrenheit for 12-15 minutes. Once cooled, shred the salmon with a fork.
- Boil the new potatoes in water and peel off the skins. Then dice into cubes.
- Chop the salmon, boiled eggs, tomatoes, and green onion.
- For the dressing, combine the mayonnaise, Dijon, sour cream, 1 clove of pressed garlic, and salt and pepper to taste.
- Then mix the dressing with the salad.
Notes
- Check your salmon for pin bones- Even though they should already be removed, check your salmon filet to make sure there are no pin bones.
- Shred the salmon with a fork- Using a fork is an easy way to break the salmon up into flaky chunks. Chopping with a knife isn’t nearly as effective.
- Boil the potatoes with peels on- Doing this holds the nutrients in while boiling and also makes the potatoes absorb the dressing better.
Nutrition
This recipe was originally published on Jan 20, 2016, it has been updated since.
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