Side Dish: United States – Alaska – Alaskan Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks  
- 1/2 cup (120 ml) mayonnaise  
- 1/4 cup (60 ml) sour cream  
- 1 tbsp (15 ml) Dijon mustard  
- 1 tbsp (15 ml) apple cider vinegar  
- 1 tbsp (15 ml) olive oil  
- 1 tbsp (15 ml) chopped fresh dill, plus extra sprigs for garnish  
- 2 tbsp (30 ml) chopped fresh chives  
- 2 stalks celery, diced, approx. 3.5 oz (100 g)  
- 1/2 medium red onion, finely diced, approx. 2 oz (60 g)  
- 2 large hard-boiled eggs, approx. 100 g total, chopped  
- 6 oz (170 g) smoked salmon (e.g., sockeye), flaked  
- 8 oz (225 g) reindeer sausage, cooked and sliced (optional)  
- 2 tbsp (30 ml) capers, drained  
- 1/2 tsp (2.5 g) kosher salt, plus more to taste  
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste  
- Lemon wedges for serving (optional)

Instructions

Short Description:
A creamy potato salad built on locally sourced Yukon Gold potatoes and bright herbs, folded with flaked smoked salmon and optional sliced reindeer sausage for a distinct Alaskan twist. Chilled and garnished with fresh dill and chives, it pairs well with grilled fish or campfire fare.

Regional Notes:
This Alaskan version highlights regional proteins—smoked salmon (commonly sockeye) and the optional reindeer sausage—setting it apart from generic potato salads that rely only on eggs and pickles. Using Yukon Gold potatoes keeps the texture creamy while allowing the smoky, briny flavors to shine.

1. Place the potato chunks in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (2.5 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Drain and return to the pot; let steam for 2 minutes to dry slightly, then transfer to a large bowl and let cool until warm (about 10 minutes).
2. While potatoes cool, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, olive oil, chopped dill, chives, 1/4 tsp (0.5 g) black pepper, and a pinch of additional salt in a medium bowl to make the dressing. Taste and adjust seasoning.
3. If using reindeer sausage, slice and warm briefly in a skillet over medium heat until heated through and lightly browned, about 3–4 minutes; set aside to cool slightly.
4. Add diced celery, red onion, chopped hard-boiled eggs, capers, and half of the flaked smoked salmon to the warm potatoes. Gently fold to combine so the potatoes absorb a little dressing.
5. Pour the dressing over the potato mixture and fold gently until evenly coated. Fold in the sliced reindeer sausage (if using) and the remaining smoked salmon, leaving a small amount of salmon for garnish if desired. Adjust salt and pepper to taste.
6. Cover and chill the salad for at least 1 hour (2–4 hours preferred) to let flavors meld. For a firmer texture, chill longer.
7. Before serving, give the salad a gentle stir. Garnish with reserved flaked smoked salmon, extra dill sprigs, and additional chopped chives. Serve chilled or at cool room temperature with lemon wedges on the side.