Smoked Salmon and Potato Salad with Dairy-Free Dill Dressing

Ingredients

• about 680 g Potatoes, boiled and cubed
• about 225 g Smoked salmon, flaked
• 0.5 medium Red onion, finely chopped
• 2 tbsp Fresh dill, chopped
• 2 tbsp Lemon juice
• 0.5 cup Dairy-free mayonnaise
• 1 tbsp Dijon mustard
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g of boiled and cubed potatoes, the about 225 g of flaked smoked salmon, and the 0.5 medium red onion, finely chopped.
2. 2In a separate small bowl, whisk together the 0.5 cup of dairy-free mayonnaise, the 1 tbsp of Dijon mustard, the 2 tbsp of lemon juice, the 2 tbsp of fresh dill, chopped, the 0.5 tsp of salt, and the 0.25 tsp of black pepper until smooth.
3. 3Pour the dressing mixture over the potato and salmon mixture in the large bowl.
4. 4Gently toss all the ingredients together until everything is evenly coated with the dressing.
5. 5Cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This allows the flavors to blend together.
6. 6Serve the potato salad cold.

Substitutions

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