Smoked Salmon Potato Salad

This smoked salmon potato salad is a light, olive oil–based alternative to classic creamy versions, finished with capers, fresh herbs, and pink peppercorns. Fresh, savoury, and beautifully balanced, it works just as well as a refined side dish as it does as a satisfying standalone meal – served warm, at room temperature, or chilled.

Hey folks – if you love potato salads that feel fresh, elegant, and unfussy, this one is for you. There’s no heavy dressing here, just good olive oil, a touch of acidity, and bold ingredients that naturally pair with smoked salmon. And yes, it’s the kind of salad you’ll happily eat straight from the bowl. So, let’s dive into this smoked salmon potato salad.

Jamie Oliver’s Smoked Salmon Potato Salad

Many, many years ago (2009 or 2010), when I was just starting to cook and use my camera and was about to start my first blog, I was really into Jamie Oliver. Certainly, he was my inspiration – I just love his relaxed approach and sense of humour.

And that was when I watched one of his endless YoutTube videos, a recipe for a warm potato salad with smoked salmon. I don’t remember the full recipe. And indeed, I could not find that video. What I remember, is that it was made with baby potatoes, smoked salmon, dill, capers, and a light olive oil and vinegar dressing. Perfection!

Personally, I don’t like those potato salad recipes (nor pasta salads) drenched in mayo dressing. Good quality and a touch of vinegar is all you need!

I also added some crushed pink peppercorns, as their fresh aroma goes so well with smoked salmon and potatoes. Peppery arugula also is a lovely addition.

And the best part is that you can serve this salad both cold and warm!

Why You’ll Love This Smoked Salmon Potato Salad

• Light and fresh: Olive oil and vinegar keep the salad bright and clean, with no heaviness.
• Elegant flavours: Smoked salmon, capers, herbs, and pink peppercorns create a refined balance.
• Flexible serving: Delicious warm, at room temperature, or chilled.
• Meal-worthy: Substantial enough to serve as a light lunch or dinner.
• Easy to customize: Swap herbs, adjust acidity, or add greens to suit your taste.

Ingredients You’ll Need for This Recipe

• Waxy baby potatoes: Hold their shape after cooking and provide a creamy, tender base.
• Smoked salmon: Cold-smoked offers a silky texture and delicate flavour, though hot-smoked works well for a firmer bite.
• Capers: Add brightness and briny depth that pairs beautifully with salmon.
• Fresh herbs: Dill, chives, parsley, or a mix bring freshness and aroma.
• Pink peppercorns: Mildly spicy and floral, they lift the entire dish.
• Arugula (optional): Adds a peppery bite and turns the salad into a more complete meal.
• Extra virgin olive oil: The foundation of the light dressing.
• Balsamic vinegar or lemon juice: Adds gentle acidity to balance the richness.

How to Make Smoked Salmon Potato Salad

Start by cutting the potatoes, if needed, so they’re roughly the same size. Cook them in lightly salted water until just tender, then drain well. Return the potatoes to the pot briefly over low heat to remove excess moisture, then let them cool slightly.

While the potatoes are still warm, drizzle them with olive oil and vinegar (or lemon juice), and gently toss with the crushed pink peppercorns to coat evenly. This allows the potatoes to absorb flavour without becoming soggy.

Add the smoked salmon, chopped herbs, capers, and arugula if using. Gently mix to combine, tasting and adjusting seasoning as needed depending on the saltiness of the salmon.

Serve the salad warm, at room temperature, or chilled. If preparing ahead, add arugula just before serving to keep it fresh. Leftovers without greens keep well in the refrigerator for up to 3–4 days.

More Potato Salad Recipes

Are you looking for more fun recipes, like this smoked salmon potato salad? Be sure to check more recipes below:

• Pesto Potato Salad (with arugula, parmesan, and pine nuts)
• Potato Salad with Chives (With Olive Oil and Balsamic Dressing)
• Creamy Potato Salad

I hope you like this recipe, and you will try it soon. If you make it, please let me know in this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Smoked Salmon Potato Salad with Olive Oil and Capers

Recipe by Ben | Havocinthekitchen

Light smoked salmon potato salad with olive oil, capers, fresh herbs, and pink peppercorns. Elegant, fresh, and easy to make.

Course: Slaws and All-Season Salads

5.0 from 2 votes

Pin

Print

Servings

6-8

servings

Prep time

10

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lb. (900 g.) waxy baby potatoes – skins off or on

• 250-300 g. cold-smoked salmon, sliced or turned into pieces – while the texture and flavour will be slightly different, hot-smoked salmon will also work nicely

• 1 tbsp. capers, rinsed and chopped – or more, to taste

• a bunch (1/2 cup chopped or more) of fresh herbs of your choice or mix i.e., dill, chives, or parsley all are excellent choices

• 1/2 tsp. pink peppercorns, crushed

• a few handfuls of arugula, optional, if desired

• 1-2 tbsp. (15-30 ml.) extra virgin olive oil

• 1/2 – 1 tbsp. (7.5 to 15 ml.) balsamic vinegar – lemon juice will also work

Directions

• If necessary, cut the potatoes in half (or few parts) so they are all roughly the same size.
• Bring a medium-large pot with lightly salted water to a boil. Add the potatoes, reduce the heat, and simmer until the potatoes are just tender; check their doneness by piercing them with a sharp knife.
• Drain the potatoes then return the pot, cook them for a minute or two over a low heat to remove any excess water. Off heat and leave to cool slightly.
• While the potatoes are still warm, add the olive oil, vinegar, and peppercorns and gently mix to coat.
• Add the smoked salmon, herbs, and arugula (if using). Depending on the saltiness of your salmon, you may need to season slightly with salt.
• You can serve the salad right away still warm, at room temperature, or after chilling in the fridge. If you are making the salad ahead, add arugula just before serving so it would be nice and fresh. Leftovers (without added arugula) would be safe when refrigerated in a container for up to 3-4 days, otherwise I would suggest to enjoy it within 2 days as wilting arugula may not be as pleasant when sitting too long. Enjoy!