Creamy Pasta Potato Salad with Salmon
Description
This dish is a fusion of two classics: creamy potato salad and pasta salad, elevated with the richness of flaky cooked salmon. It’s perfect as a summer main course, potluck dish, or light dinner. The dressing is tangy and herby, complementing the mild potatoes and hearty pasta with a fresh, creamy finish. Time Required
Prep Time: 15 minutes
Cook Time: 20 minute
Total Time: 35 minutes
Servings: 4
Ingredients
For the Salad:
200g baby potatoes (halved)
150g short pasta (fusilli or penne)
200g cooked salmon (grilled, baked or canned), flaked
1 celery stalk, diced
1 small red onion, finely chopped
1/2 cup cooked peas (optional)
1/4 cup fresh dill or parsley, chopped
Salt and pepper, to tast
For the Creamy Dressing:
1/2 cup Greek yogurt or sour cream
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice or white wine vinegar
1 tsp honey (optional)
Salt and black pepper, to taste
Instructions
1. Cook Potatoes and Pasta:
Boil baby potatoes in salted water until fork-tender (about 10–12 mins). Drain and cool.
In another pot, cook pasta until al dente (about 8–10 mins). Drain and rinse under cold water to stop cooking.
2. Prepare the Dressing:
In a small bowl, whisk together yogurt, mayo, mustard, lemon juice, honey, salt, and pepper. Adjust to taste.
3. Assemble the Salad:
In a large bowl, combine cooled pasta, potatoes, celery, red onion, peas, and flaked salmon.
Pour over the dressing and gently toss until evenly coated.
Stir in chopped herbs (dill or parsley).
4. Chill and Serve:
Chill for at least 30 minutes if time allows, for flavors to meld
Serve cold or at room temperature.
Serving Suggestions
Serve with a wedge of lemon on the side
Pairs beautifully with a fresh green salad or steamed asparagus.
Great for meal prep — stores well in fridge up to 3 days.
Nutritional Information (Per Serving, approx.)
Nutrient Amount
Calories 410 kcal
Protein 25g
Carbohydrates 35g
Fat 18g
Fiber 3g
Sugars 4g
Sodium 450mg
Values may vary based on ingredients and portion size.
Q&A
Q: Can I use canned salmon?
A: Yes! Just make sure to drain it well and remove any bones/skin.
Q: Can I make it dairy-free?
A: Use dairy-free yogurt and skip the mayo or use vegan mayo alternatives.
Q: Can I skip pasta or potatoes?
A: You can use just one of them or replace one with quinoa or cauliflower florets.
Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container. Best served chilled.
Q: Can I add eggs?
A: Absolutely! Hard-boiled eggs add more protein and a classic touch.