Salad: Canada – Nunavut (Northern Canada) – Inuit Potato Salad

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, scrubbed
- 8 oz (225 g) smoked Arctic char, skinless and flaked (or cold-poached Arctic char, flaked)
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) plain yogurt (Greek or regular)
- 2 tbsp (30 ml) lemon juice or white vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 3 tbsp (45 ml) finely chopped fresh dill
- 3 tbsp (45 ml) finely chopped fresh chives
- 2 stalks celery, finely diced (about 3.5 oz / 100 g)
- 1 small red onion, finely diced (about 4 oz / 115 g)
- 2 tbsp (30 g) capers, drained (optional)
- 1 tsp (5 g) sea salt, plus more to taste
- 3/4 tsp (3 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) extra-virgin olive oil (optional, for sheen)
- Fresh dill sprigs, for garnish (optional)

Instructions

Short Description:
A cool, creamy potato salad that mixes boiled Yukon Gold potatoes with flaked smoked Arctic char and a mayonnaise-yogurt dressing brightened by fresh Arctic herbs. Served chilled, it balances rich smoked fish with crisp vegetables and tangy dressing.

Regional Notes:
This Nunavut variation uses local fish—commonly smoked or boiled Arctic char—and fresh Arctic herbs (dill and chives) when available, reflecting coastal Inuit ingredients. Unlike generic potato salads, the protein focus is on local fish rather than deli meats, and the dressing leans lighter with yogurt to complement the delicate char flavor.

1. Place whole potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (5 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size.
2. Drain potatoes and let cool slightly until they are easy to handle. While warm, peel if desired and cut into 1/2- to 3/4-inch (1–2 cm) chunks. Transfer to a large mixing bowl and allow to cool to room temperature (about 20–30 minutes).
3. Meanwhile, prepare the dressing: in a medium bowl whisk together mayonnaise, yogurt, lemon juice (or vinegar), whole-grain mustard, 1/2 tsp (2.5 g) salt, and 1/2 tsp (2 g) black pepper until smooth.
4. Fold chopped dill, chopped chives, diced celery, and diced red onion into the dressing. Taste and adjust seasoning; add up to the remaining salt and pepper if needed.
5. Gently fold the flaked smoked Arctic char into the cooled potatoes, trying not to break the flakes too much. Add the dressing and toss gently until evenly coated. If the salad seems dry, stir in 1–2 tbsp (15–30 ml) olive oil.
6. Fold in capers if using, and taste for final seasoning adjustments. Chill the salad in the refrigerator for at least 1 hour to let flavors meld (overnight is fine).
7. Before serving, give the salad a gentle stir, adjust seasoning if needed, and transfer to a serving bowl. Garnish with fresh dill sprigs and a light crack of black pepper.
8. Serve chilled or at cool room temperature as a salad course alongside bannock, rye bread, or as part of a seafood spread.