Creamy Pesto Potato Salad with Salmon
Description
This creamy pesto potato salad with salmon is a vibrant and wholesome twist on the classic. Baby potatoes are tossed in a rich, herby pesto-yogurt dressing, then topped with flaked roasted or grilled salmon, cherry tomatoes, red onion, and fresh herbs. Perfect for a summer lunch, picnic, or light dinner, this dish offers omega-3 fats, protein, and tons of flavor in every bite.
Ingredients (Serves 4)
For the Salad:
600g baby potatoes, halved
2 salmon fillets (around 300g total)
1 tbsp olive oil
Salt & black pepper to taste
150g cherry tomatoes, halved
1 small red onion, thinly sliced
Handful of baby spinach or arugula (optional)
Fresh basil or parsley to garnish
For the Creamy Pesto Dressing:
3 tbsp green pesto (store-bought or homemade)
3 tbsp plain Greek yogurt or sour cream
1 tbsp lemon juice
1 tsp Dijon mustard (optional)
Salt & pepper to taste
Instructions
Step 1: Cook the Potatoes
Place halved baby potatoes in a large pot of salted water.
Bring to a boil, then simmer for 12–15 minutes, or until fork-tender.
Drain and let cool slightly.
Step 2: Cook the Salmon
Preheat oven to 200°C (390°F), or heat a grill pan.
Drizzle salmon fillets with olive oil, season with salt and pepper.
Bake for 12–15 minutes, or grill for 3–4 minutes per side until opaque and flaky.
Let cool, then flake into bite-sized pieces.
Step 3: Make the Creamy Pesto Dressing
In a bowl, mix pesto, Greek yogurt, lemon juice, mustard, salt, and pepper.
Stir until creamy and smooth.
Step 4: Assemble the Salad
In a large bowl, combine the warm potatoes, cherry tomatoes, red onion, and greens.
Gently fold in the dressing until everything is coated.
Top with flaked salmon and garnish with fresh herbs.
Time Required
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving – based on 4 servings)
Nutrient Amount
Calories ~420 kcal
Protein ~28g
Carbohydrates ~30g
Fat ~22g
Saturated Fat ~4g
Fiber ~4g
Sugars ~5g
Omega-3s (EPA/DHA) ~1.2g
Sodium ~400mg
Values are approximate and can vary based on exact ingredients and portions used.
Q&A
Q: Can I use canned salmon instead of fresh?
A: Yes! Use high-quality canned salmon (preferably skinless & boneless). Just drain and flake before mixing in.
Q: What can I use instead of Greek yogurt?
A: You can substitute sour cream, crème fraîche, or a dairy-free yogurt alternative.
Q: Can this salad be served cold?
A: Absolutely! It’s delicious both warm and chilled. Let it rest in the fridge for 1–2 hours for the flavors to meld.
Q: Is it suitable for meal prep?
A: Yes. Store in an airtight container in the fridge for up to 3 days. Add fresh herbs just before serving for best flavor.
Q: Can I make it gluten-free?
A: It already is—just ensure the pesto is gluten-free (some brands add breadcrumbs
or thickeners).