Quite a claim, right? Well, this is certainly the best potato salad I’ve ever had. In fact, I don’t even really like potato salad – except for this one. I don’t like potato salad because I feel like it’s usually coated in a creamy dressing and covered with pieces of bacon. Not that bacon isn’t good, but it gets seriously overused, and it has such a strong flavor that whenever I eat something with bacon in it, all I can taste is the bacon. So, instead of bacon, this salad features smoked salmon – a big step up from bacon in my opinion. And instead of creamy dressing, this salad has a delightfully light oil, vinegar, and lemon dressing, dotted with capers and onions. Then, to top it all off, a dollop (or several dollops) of light sour cream and a hefty sprinkling of fresh dill. Feast your eyes…..
This recipe is loosely based off of a Jamie Oliver recipe, just made a lot lighter in both calories and fat. It may look like it’s a lot of work, but don’t be discouraged, this is actually very easy and quick to throw together.
2/3 of a 5 lb bag of red potatoes (I know that’s not a very specific measurement, but just eyeball it. It really doesn’t matter how many potatoes you use)
1 lemon, juiced
3 Tbsp vinegar (take your pick from white balsamic, red wine, or white wine vinegar)
1/4 cup extra virgin olive oil
2 Tbsp capers (you can omit these if you want. They come in little jars, and I got mine in the international aisle – Goya brand)
salt and pepper
1/2 of a small yellow onion, minced
1/2 an 8oz block of reduced fat cream cheese
1/2 cup fat free sour cream (softened)
another lemon, juiced
more salt and pepper
1 bunch fresh dill
16 oz of smoked salmon (I got mine at BJ’s)
1. Boil the potatoes in a large pot until they are very soft (stab them with a fork and as you pull the fork up the potato should fall right off). Drain the potatoes and let them cool a bit as you prepare the dressing.
2. In a large mixing bowl, whisk together the juice of one lemon, vinegar, olive oil, capers, a dash of salt and pepper, and the minced onion.
3. By now the potatoes should be cool enough to handle. Quarter the potatoes and then add them to the dressing and give it a stir to coat potatoes.
4. In a smaller mixing bowl, mix together the cream cheese, sour cream, juice from the second lemon, and a dash of salt and pepper. Mix it until it’s very smooth.
5. Mince the fresh dill and sprinkle half of it over the potatoes and stir to distribute evenly. Save the other half for plating.
6. Now, take the smoked salmon, and layer it on a large serving platter. This is a bit tricky. Be gentle with the salmon, and try to peel it apart – it does kind of peel into layers when you carefully ask it to. It should look something like this:
7. Now, carefully pile the potato mixture on top of the smoked salmon. Then, dollop on the cream cheese/sour cream mixture. Finally, finish it off with the rest of the fresh, minced dill. Ta Da! A beautiful main dish that you can enjoy with both your eyes and your taste buds!
Trust me, when you put this beauty out on the table, people will go nuts. And then, they’ll taste it. And they’ll go even nuttier.
And then you take the first bite….
Seriously, this is so amazing. Please, give it a shot – you will not be sorry.
It’s also a pretty healthy dish. The fat from the olive oil is healthy, monounsaturated fat. The smoked salmon is a great source of protein and omega 3 fatty acids. The potatoes are a decently healthy starch choice. And of course, vinegar is incredibly healthy. One of the reasons I love this dish so much is that it’s healthy, while still tasting amazing. When you eat this, you don’t really think “health food” because it’s so delicious that it feels indulgent. I guess in a way it is indulgent. You’re indulging in great taste and great nutrition. You spent a little extra time, a little extra effort, and probably a little extra money to treat yourself to this incredible meal. So give it a chance, and indulge with confidence 😉