Scottish Smoked Salmon and Potato Salad (Soy & Gluten-Free)

Ingredients

• 1.5 lbs Potatoes
• 6 oz 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

Instructions

1. 1Place the 1.5 lbs 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 1/2-inch cubes.
2. 2While the potatoes are cooling, prepare the salmon. Gently flake the 6 oz Smoked Salmon into bite-sized pieces.
3. 3In a large bowl, combine the diced potatoes, flaked 6 oz Smoked Salmon, 1/4 cup finely chopped Red Onion, and 2 tbsp chopped Fresh Dill.
4. 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.
5. 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.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
7. 7Serve the Scottish Smoked Salmon and Potato Salad chilled.

Substitutions

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