Hot Smoked Salmon Potato Salad

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

A fantastic twist on a regular potato salad recipe, this dish includes crunchy sugar snap peas, hot smoked salmon and horseradish cream. Serve this as a great accompaniment to any quiche or savoury tart, or as a light summer meal – delicious!




0/9 Ingredients
Adjust Servings


0/5 Instructions
  • Place the potatoes in a pan of cold water, salted water and boil for 15-20 minutes until they are tender. Drain and set aside to cool.
  • Place the soured cream, horseradish, parsley, lemon juice & zest into a food processor and blitz until smooth, season to taste and set aside. Cover and place in the fridge until needed.
  • Blanch the sugar snaps in boiling water for 1 minute and then transfer to iced water.
  • Place the potatoes into a large bowl with half of the horseradish sauce, half of the eggs, half of the sugar snaps and half of the salmon. Toss until fully combined and coated.
  • Place in on a serving dish or bowl and top with the remaining eggs, sugar snaps, salmon and horseradish sauce. Enjoy!


For this recipe I used the most delicious hot smoked salmon that was gifted to me by it tasted wonderful.  If you'd like to try it for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.