Description
This Potato Salad with Crispy Skin Salmon is a delicious and balanced meal, combining creamy, tangy potato salad with perfectly seared, crispy-skinned salmon. It’s an easy and healthy dinner recipe that’s packed with flavor and texture. Serve it with lemon wedges for a fresh, zesty touch!
Ingredients
Units
Scale
For the Potato Salad:
- 1 lb small potatoes (fingerling or baby Yukon Gold), quartered or halved
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup chopped celery (optional, for crunch)
- Salt and pepper to taste
- 1-2 salmon fillets (skin-on), about 6-8 oz each
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
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Cook the Potatoes:
- Place the potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain and let cool slightly.
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Prepare the Potato Salad Dressing:
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Season with salt and pepper to taste.
-
Assemble the Potato Salad:
- Add the slightly cooled potatoes, chives (or green onions), and celery (if using) to the bowl with the dressing.
- Toss gently to coat.
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Cook the Salmon with Crispy Skin:
- Pat salmon fillets dry with paper towels. Season the flesh side with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place the salmon fillets skin-side down in the hot skillet. Cook for about 5-7 minutes until the skin is crispy.
- Flip and cook for another 2-3 minutes, or until cooked through.
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Assemble the Dish:
- Serve a portion of potato salad on each plate.
- Top with the crispy skin salmon fillet.
- Serve with lemon wedges.
Notes
- Variations for the Potato Salad: Add chopped hard-boiled eggs, fresh dill, or thinly sliced red onion for extra flavor.
- For a Creamier Texture: Use Greek yogurt or sour cream instead of mayo.
- Crispy Skin Salmon Tips: Pat the salmon dry before cooking, don’t overcrowd the pan, and use a fish spatula for easy flipping.
Nutrition
- Serving Size: 1 plate
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg