Dill Potato Salad With Flaked Salmon
“Don’t jump on the floor.” my mother called to me as I once again hopped off my bed and onto the pile of cushions on the floor. This was my trampoline and I was practicing my moves, having already perfected a jumping somersault on the bed. Last week it had been, “Don’t bang so hard darling.” as I pretended the dining chair was my pony and I was riding in the cross country. The time before that, with much more force, “Don’t thump the floor and get off the camp bed it’s dangerous.” Not that it would have been if it had been on the floor, but I’d balanced the short end against the wall and was using it as a slide, stepping off a chair and bouncing off the old canvas bed. I was brought up in a small flat in the centre of London and everything we did had to be with the neighbours in mind, many of whom were elderly and complained a-lot about me blasting off energy in my bedroom through lack of a garden. The solution was picnics. We frequented the London parks and commons almost every evening with a delicious dish carefully wrapped in foil to have as supper as soon as the playing was done. Dill potato salad was one of our staples, full of flavour, easy to make and eaten cold in summer and warm in Autumn. It was perfect for our almost year round picnic park trips.
Dill Potato Salad With Flaked Salmon
Our dill potato salad was never fancy, occasionally it might have some left over pork in it and on very rare occasions crisped up smoked salmon skin, bought incredibly cheaply from the deli and simply fried in strips to add salt and smoke to the salad. With that in mind and smoked salmon skin seemingly very hard to buy, I added flakes of hot smoked salmon to this dill potato salad to give that delicious smoky flavour and to make this either a main dish or a side.
Recipe
Scandi Dill Potato Salad with Flaked Hot Smoked Salmon
serves 4
- 400g baby new potatoes
- 100 mls extra virgin olive oil
- 30 mls white wine vinegar
- 1 tsp salt
- ½ tsp caster sugar
- 200g flaked hot smoked salmon
- 2 tbsp capers
- 15g fresh dill, finely chopped
- Put the potatoes in a pan of cold water, place on the heat and bring to the boil. Boil until soft, the time will vary depending on the size of the potatoes. Once cooked drain and place in a large bowl, crush slightly.
- Meanwhile mix together the olive oil, vinegar, salt and caster sugar, adjust to taste. Pour over the hot potatoes and leave to reach room temperature.
- Scatter the salmon, capers and dill over the potatoes and toss well to combine. Serve as a side or as a main dish.
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The salad looks delicious and quite satisfying.
I’m sure I must have some Scandinavian genes somewhere, as I absolutely love all the Scandi flavours. This looks perfect and what lovely stories about your childhood. I was lucky to always have a garden, indeed we had free rein in a village and as we got a little older could go out and play without any fear. I loved to go up the woods and play out my games and fantasies either with or without my friends.
Your salmon looks perfectly cooked, love the addition of dill in your potato salad. Love the stories about your childhood.
I’m all about Scandi food at the moment GG! Love the sound of this as dill is one of my favourite herbs 😀
Oh the joys of living in small flats in london. I know exactly what you mean.
What a lovely post! And a perfect salad. I would prefer it slightly warm. hmmm
Capers are one of my favorite ingredients, an easy way to add such a strong pop of flavor! Love this hearty recipe 🙂
My mother was always asking us not to jump on the furniture. We also used to use our beds as trampolines until my father went out and bought us one. I love the look of this salad, it looks very summery with great flavours, colours and textures xx
I thought I had commented on this GG, but I think it must have been on FB or IG! I am SO pleases that you are sharing some of your heritage Scandi recipes, and this one is a winner., with all the ingredients and flavours that I love in Scandi food. Karen
Love Salmon
Have a Piece in the Fridge so i will be making this for tomorrows dinner