Scottish Smoked Salmon and Potato Salad (Soy & Gluten-Free)
A refreshing and elegant Scottish-inspired potato salad featuring smoked salmon, perfect for a light and soy-free, gluten-free lunch.
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Ingredients
- about 680 g Potatoes
- about 170 g Smoked Salmon
- 1/4 cup Red Onion
- 2 tbsp Fresh Dill
- 2 tbsp Lemon Juice
- 1/2 cup Mayonnaise (soy-free)
- 1 tsp Dijon Mustard
- 1 tbsp Olive Oil
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 680 g Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly for about 5 minutes, then cut them into 1.27 cm cubes.
- 2While the potatoes are cooling, prepare the salmon. Gently flake the about 170 g Smoked Salmon into bite-sized pieces.
- 3In a large bowl, combine the diced potatoes, flaked about 170 g Smoked Salmon, 1/4 cup finely chopped Red Onion, and 2 tbsp chopped Fresh Dill.
- 4In a separate medium bowl, whisk together the 1/2 cup soy-free Mayonnaise, 2 tbsp Lemon Juice, 1 tsp Dijon Mustard, 1 tbsp Olive Oil, 1/4 tsp Salt, and 1/8 tsp Black Pepper until smooth.
- 5Pour the dressing mixture over the potato and salmon mixture in the large bowl. Gently toss everything together until well combined, being careful not to break up the salmon too much.
- 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
- 7Serve the Scottish Smoked Salmon and Potato Salad chilled.
Substitutions
Mayonnaise → Soy-Free Mayonnaise(avoids Soy)
Provides creaminess and binds the salad.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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