Looking for a fresh, flavourful dish that’s perfect for lunch, picnics, or a light dinner? This Smoked Salmon Potato Salad recipe from The Seafood Collective combines tender potatoes, smoky salmon, sweet corn, and creamy mayo for a satisfying meal. It’s easy to make and packed with delicious textures and flavours!
Ingredients
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3 medium potatoes (washed)
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2 eggs
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100g smoked salmon
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½ medium brown onion
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100g dried fusilli (or your favorite pasta)
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100g sweet corn kernels
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4 tbsp mayonnaise
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Salt & pepper to taste
Instructions
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Prepare the Potatoes
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Peel and dice the potatoes into bite-sized pieces.
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Boil in salted water until soft (about 7-10 minutes, or until easily pierced with a fork). Drain and let cool.
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Cook the Pasta & Eggs
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Boil the fusilli (or your preferred pasta) according to package instructions. Drain and set aside.
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In a separate pot, boil the eggs for 7 minutes for a soft-but-firm yolk. Peel and finely chop.
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Prep the Onion & Smoked Salmon
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Thinly slice the brown onion and soak in ice-cold water for 5-10 minutes to mellow the sharpness. Drain well before using.
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Thinly slice the smoked salmon into strips.
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Make the Dressing
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In a large bowl, mix the chopped eggs, sweet corn, drained onions, and mayonnaise.
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Combine Everything
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Once the potatoes and pasta have cooled, gently fold them into the dressing.
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Add the smoked salmon and mix lightly to avoid breaking the fish.
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Season with salt & pepper to taste.
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Serve & Enjoy!
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For the best flavor, refrigerate for at least 30 minutes before serving.
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Garnish with extra salmon or fresh herbs if desired.
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Why You’ll Love This Recipe
✅ Perfect for any occasion – great for BBQs, picnics, or meal prep.
✅ Balanced & flavorful – smoky salmon, creamy mayo, and sweet corn create a delicious combo.
✅ Easy to customize – swap pasta types, add avocado, or use Greek yogurt for a lighter dressing.
Give this Smoked Salmon Potato Salad a try—it’s a crowd-pleaser! 🍽️
Tell us how you go by tagging us on social media @theseafoodcollective
