Polish Potato Salad with Smoked Salmon, Gherkins and Dill
Why this recipe works
- Bright, balanced dressing: Lemon juice, lemon zest and Dijon mustard cut through the mayonnaise and sour cream, keeping the salad fresh rather than heavy.
- Good texture contrast: Firm waxy potatoes, crisp gherkins and soft flakes of smoked salmon give the salad more structure than a standard creamy potato salad.
- Flavours improve as it rests: A short chill lets the dill, pickles, salmon and dressing settle into the potatoes while still keeping the salad fresh.
Get the most out of this recipe
Ingredient notes
- Use waxy potatoes: Yukon Gold potatoes or waxy potatoes hold their shape better than floury potatoes once dressed and folded.
- Check the salmon first: Smoked salmon and pickles can both be salty, so taste the dressing carefully and adjust the final seasoning after chilling.
- Sharpen with lemon: If the salad tastes too rich after resting, a little more lemon juice will lift the dressing without making it watery.
Timing notes
- Dress while warm, not hot: Warm potatoes absorb the dressing well, but very hot potatoes can make the creamy dressing loosen and feel greasy.
- Give it a short chill: Chilling for 15 to 20 minutes helps the flavours come together while keeping the dill and salmon tasting fresh.
- Keep it chilled: Because the salad contains smoked salmon and a creamy dressing, keep it refrigerated and avoid leaving it at room temperature for long.
Common mistakes
- Overcooking the potatoes: Potatoes that are too soft will break down as the dressing and salmon are folded through, making the salad heavy.
- Mixing too firmly: Fold gently once the salmon is added so it stays in soft flakes rather than disappearing into the dressing.
- Seasoning too early: The saltiness becomes clearer after chilling, so make final seasoning adjustments just before serving.
Make-ahead tips
- Make it earlier in the day: The salad can be prepared ahead and refrigerated, which makes it practical for lunch, picnics or buffet-style meals.
- Add delicate elements last: For the freshest finish, reserve a little dill and fold through the smoked salmon carefully close to serving.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into bite-sized chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 10 to 12 minutes until just tender.
- Drain well in a colander and leave to steam-dry for 5 minutes. Tip into a mixing bowl and let cool until warm rather than hot, so the dressing clings without turning greasy. Meanwhile, finely chop the dill pickles and dill.
- Finely grate a little lemon zest, then squeeze 1 to 2 tbsp lemon juice. In a small bowl, mix the mayonnaise, sour cream, Dijon mustard, lemon zest, lemon juice, black pepper and the remaining 1 tsp fine sea salt. Taste and adjust with a little more lemon juice if you want it sharper.
- Pour the dressing over the warm potatoes and fold gently until coated. Add the chopped dill pickles and most of the fresh dill, then fold again. Tear the smoked salmon into bite-sized pieces and fold through carefully so it stays in soft flakes.
- Cover and chill for 15 to 20 minutes so the flavours meld. Sprinkle over the remaining dill just before serving. Serve cold or cool.
Recipe notes
Tips
- For the best texture, cook the potatoes until just tender; if they are overcooked they will break up when you fold in the dressing.
- If your smoked salmon is very salty, start with half the black pepper and salt in the dressing, then season to taste after chilling.
- Food safety: keep the salad chilled and do not leave it at room temperature for more than 2 hours.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured dressing.
- Replace sour cream with greek-yogurt for a slightly lighter, tangier finish.
- Replace dill pickles with dill-gherkin-pickles for a sweeter, less sharp bite.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge for up to 2 days. Stir gently before serving; if it thickens, loosen with a squeeze of lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (25min active)
- Difficulty: Easy
- Cuisine: Polish
-
Allergens:
Eggs Fish Mustard
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