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Hot Smoked Salmon Potato Salad


Hot Smoked Salmon Potato Salad

Welcome the flavours of spring with this mouthwatering salad! Made with Harris Smokehouse Wild Caught Hot Smoked Salmon, savour its flavour with baby potatoes and a dressing made from our SIMON JOHNSON Mayonnaise and Dijon Mustard. Add capers, cornichons and a mix of fresh herbs for the perfect Spring meal.
Course Main Dish, Salad, Side Dish


  • 500g chat potatoes, boiled and halved
  • 2 Tbsp SIMON JOHNSON Mayonnaise
  • 1 Tbsp SIMON JOHNSON Dijon Mustard
  • 2 Tbsp SIMON JOHNSON Salted Capers 4mm, rinsed
  • 5-6 SIMON JOHNSON Cornichons, chopped
  • 1/3 cup chopped herbs (such as dill, chives, or parsley)
  • sea salt, to taste
  • 140g Harris Smokehouse Hot Smoked Salmon
  • additional chopped herbs to garnish


  • Boil the chat potatoes in salted water for approx 15-20 minutes, until they are fork-tender. Drain and let them cool completely. Once cooled, halve and set aside.
  • In a large mixing bowl, combine the potatoes, mayonnaise, Dijon mustard, capers, chopped cornichons and salt. Add fresh herbs and mix, adjust seasonings according to taste.
  • Add flaked hot smoked salmon to the bowl, gently toss together to coat the potatoes and salmon evenly with the dressing.
  • Garnish with additional fresh herbs before serving.
Keyword light meals, Pescetarian, potato salad, salmon