Salad: Canada – Yukon – Yukon Smoked Salmon and Potato Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked salmon (hot- or cold-smoked), flaked into bite-sized pieces
- 1/2 medium red onion, thinly sliced (about 2 oz / 60 g)
- 2 stalks celery, diced (about 3 oz / 85 g)
- 2 tbsp (20 g) capers, drained and rinsed
- 2 tbsp (6 g) chopped fresh chives
- 3 tbsp (9 g) chopped fresh dill, plus extra for garnish
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 large eggs, hard-boiled, peeled and sliced, approx. 3.5 oz (100 g) total (optional garnish)
- 1/3 cup (80 ml) mayonnaise
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) maple syrup or honey
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste

Instructions

Short Description:
A creamy Yukon-style potato salad featuring smoked salmon and Yukon Gold potatoes, brightened with fresh dill and a mustard-forward dressing. Served warm or chilled, it balances smoky, tangy, and herby flavors typical of Northern Canadian preserves.

Regional Notes:
This Yukon version highlights smoked salmon—a traditional preservation method in the region—and uses Yukon Gold potatoes for their naturally creamy texture. The dressing emphasizes dill and mustard rather than heavy pickles or sweet dressings found in other regional potato salads.

1. Place the cut Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size.
2. While the potatoes cook, whisk together the mayonnaise, Dijon mustard, lemon juice, olive oil, maple syrup, 3 tbsp (9 g) chopped dill, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) pepper in a small bowl until smooth. Taste and adjust acidity or seasoning.
3. Drain the potatoes and return them to the warm pot off the heat for 1 minute to let excess steam evaporate. Transfer the potatoes to a large bowl and gently toss with about half of the dressing so they absorb flavor while still warm. Let cool 10–15 minutes.
4. Add the flaked smoked salmon, sliced red onion, diced celery, capers, chopped parsley, and chives to the potatoes. Pour the remaining dressing over the mix and fold gently to combine without breaking the potatoes or salmon.
5. Adjust seasoning with additional salt, pepper, or lemon juice to taste. If you prefer a creamier texture, fold in an extra tablespoon of mayonnaise.
6. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld, or serve immediately at slightly warm room temperature—both are traditional. If using, arrange sliced hard-boiled eggs on top and garnish with extra dill before serving.
7. Serve as a salad course or side, portioning about 3/4 to 1 cup per person; leftovers keep refrigerated for up to 2 days.