Enjoy this creamy nutrient-dense salmon and kale potato salad as a delicious Spring and Summer starter, side, or main – perfect for potlucks, picnics, and other gatherings! With 9 ingredients and just minutes of hands-on prep, you can enjoy this smoked salmon salad!
This salmon and kale potato salad combines some of my favorite salad ingredients all in one place – kale, salmon, and potato with a creamy potato salad dressing. This salmon potato salad is packed with protein, vitamins, and minerals and is super simple to pull together with just minutes of hands-on prep!
Not to mention that salmon and potato are a match destined to be. I’ve already shared a simple salmon and sweet potato salad, and I have recipes on the blog for a healthy (mayo-free) potato salad, as well as a traditional creamy egg and potato salad. Now it’s the turn of this creamy yet healthy potato salad with smoked salmon (or cooked salmon!).
Not only is this salmon and kale potato salad wonderfully nutrient-dense, but it’s made up of just a few simple ingredients – most of which may already be in your kitchen. It can also be served warm or cold, no matter what you’re in the mood for!
This recipe is also a great way to use up leftover salmon. While it’s easy to slice up some prepared smoked salmon for this kale potato salad, you can also use pre-boiled, baked, or fried salmon. Flake up into the salad, and you’re ready to go.
This creamy salmon and kale potato salad also doubles up as either a hearty side or main and is perfect for bringing to picnics, potlucks, and family gatherings!
The Ingredients
This healthy kale potato salad with smoked salmon salad only uses a few ingredients, which means it’s crucial to use the best quality ingredients you can get, especially the salmon!
- Salmon: use smoked salmon (no prep required – yay!) or pre-boiled/ baked/grilled or cured salmon. You can even use canned salmon. No matter which you choose, look for wild-caught salmon (not farm-raised).
- Potatoes: baby new potatoes or red potatoes are best for this salad. However, you could also use larger potatoes (sweet potato included) and chop them into smaller pieces.
- Kale: feel free to swap this with arugula or spinach, if preferred.
- Red onion: adds a lovely spicy ‘tang’ to the salad. You could substitute the red onion with pickles if preferred.
- Green peas: you can use fresh or frozen peas, raw or cooked.
- Kale: I used curly-leaf kale – which is easiest to find (and most cost-efficient). However, feel free to use Tuscan kale if preferred.
The Dressing
- Mustard: you can use this homemade mustard or whole grain mustard (for texture) or even a combination of the two.
- Mayonnaise: I used homemade mayonnaise. For a lighter option, you could try to use greek yogurt instead.
- Lemon: avoid bottled lemon juice – use fresh lemons.
- Pepper: to taste.
You can also experiment with adding herbs to the potato salad dressing, like parsley, dill, or even red pepper flakes, etc.
Optional Add-ins
There are several simple options for add-in ingredients for this smoked salmon potato salad. Here are some of my top favorite options.
- Cucumber – use small low-seed or seedless options. Otherwise, it’s best to de-seed the cucumber.
- Pickles – not everyone’s idea of a fun time, but pairs very well with the salmon and potato salad. Pickled Turnips or even pickled jalapeños may also work.
- Green onions – or other fresh herbs to garnish.
- Radishes – a simple addition that adds color and easily bulks up the salad.
- Capers – to add more citrus tang, capers pair wonderfully with a smoked salmon salad.
- Boiled eggs – Soft boiled or hard-boiled eggs work well in this salmon salad.
- Micro-greens – contain a high concentration of nutrients, perfect for boosting the nutrition in this already healthy kale and salmon potato salad.
- Avocado – to add healthy fats.
- Parmesan – just a few slithers of parmesan is enough to add heaps of flavor.
- Garlic confit.
How To Make Salmon & Kale Potato Salad
Step 1: Cook the potatoes
If you don’t have leftover potatoes, then you’ll first need to cook them. To do so, wash the potatoes well, then boil until tender – this usually takes between 15-20 minutes for whole baby new potatoes.
The cooking time will vary based on whether you boil them whole or chopped and the pieces’ size.
Step 2: Prepare the potato salad dressing
Mix all the dressing ingredients in a bowl – mustard, mayo, lemon juice, and pepper. Give it a taste and adjust any of the ingredients to your liking. i.e., more mustard for spice, lemon for tang, etc.
Step 3: Assemble the kale, potato, and salmon salad
Wash and dry the kale, then place it in a bowl. It’s best to de-stem the kale, too – you can do that by using two fingers to squeeze where the thickest part of the stem is, then slowly move your hands down the stem, pulling the leaves off as you go. Alternatively, use a knife and cut the leaves away, either side of the stem.
Pour over the dressing and massage the kale with the dressing (feel free to use gloves to do this).
Set aside while you chop the red onion. Then add all the remaining ingredients to the large bowl and mix to combine.
Feel free to chop the potatoes in half, if preferred.
How To Store
You can store any leftovers in an airtight container in the fridge for 2-3 days.
The massaged kale will continue to tenderize as it sits in the fridge, so it won’t last much longer than that.
If you want to make the potato and salmon salad recipe 3-4 days in advance, leave off the dressing until the morning you plan to serve the salad. Alternatively, prepare the salad (minus the kale) and add the massaged kale with a little additional sauce just before serving.
Other Recipe Notes
- Enjoy this potato salmon salad warm or cold – no matter what you’re in the mood for.
- This salmon kale potato salad tastes even better when it’s allowed to marinate in the fridge for several hours before serving.
- You can also make this salad with roasted potatoes – like these Rosemary Garlic Crispy Roasted Potatoes.
- When serving this salad hot, feel free to wilt the kale in a pan first (rather than massaging), then combine with the warm, freshly cooked potatoes.
- To reduce the raw red onion’s bitterness, you can let them sit in ice water for 10 minutes or soak them in lemon juice.
- For a mayo-free sauce option, substitute the mayo for Greek yogurt. Alternatively, go mayo-free with an olive oil and lemon juice base. Alternatively, this lemon tahini sauce may also work.
More Healthy Salad Recipes
If you try this salmon and kale potato salad recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Salmon and Kale Potato Salad (Smoked Salmon Salad)
Ingredients
- 11 oz boiled potatoes
- 5 oz smoked salmon You can also use leftover baked, broiled, grilled, etc salmon
- 2 cups kale curly-leaf
- 1/2 cup green peas raw or cooked
- 1 red onion small
- 1/2 lemon
- 1/2 tablespoon mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon pepper
Instructions
Step 1: Cook the potatoes
- If you don't have leftover potatoes, then you'll first need to cook them. To do so, wash the potatoes well then boil until tender – this usually takes between 15-20 minutes for whole baby new potatoes.The cooking time will vary based on if you boil them whole or chopped and the size of the pieces.
Step 2: Prepare the potato salad dressing
- Mix all the dressing ingredients in a bowl; mustard, mayo, lemon juice, and pepper. Give it a taste and adjust any of the ingredients to your taste. i.e., more mustard for spice, lemon for tang, etc.
Step 3: Assemble the kale, potato, and salmon salad
- Wash and dry the kale then place it in a bowl. It's best to de-stem the kale too – you can do that by using two fingers to squeeze where the thickest part of the stem is, then slowly move your hands down the stem, pulling the leaves off as you go. Alternatively, use a knife and simply cut the leaves away, either side of the stem.
- Pour over the dressing and massage the kale with the dressing (feel free to use gloves to do this).
- Set aside while you chop the red onion. Then add all the remaining ingredients to the large bowl and mix to combine.Feel free to chop the potatoes in half, if preferred.
How To Store
- Any leftovers can be stored in an airtight container in the fridge for 2-3 days.The massaged kale will continue to tenderize as it sits in the fridge so won't last much longer than that.If you want to make the potato and salmon salad recipe 3-4 days in advance, then leave off the dressing until the morning you plan to serve the salad. Alternatively, prepare the salad (minus the kale) and simply add the massaged kale with a little additional sauce just before serving.
Notes
- Enjoy this potato salmon salad warm or cold – no matter what you’re in the mood for.
- This salmon kale potato salad tastes even better when it’s allowed to marinate in the fridge for several hours before serving.
- You can also make this salad with roasted potatoes – like these Rosemary Garlic Crispy Roasted Potatoes.
- When serving this salad hot, feel free to wilt the kale in a pan first (rather than massaging), then combine with the warm, freshly cooked potatoes.
- To reduce the bitterness from the raw red onion, you can let them sit in ice water for 10 minutes or soak them in lemon juice.
- For a mayo-free sauce option, substitute the mayo for Greek yogurt. Alternatively, go mayo-free with an olive oil and lemon juice base. Alternatively, this lemon tahini sauce may also work.
Optional Add-ins: There are several simple options for add-in ingredients for this smoked salmon potato salad. Here are some of my top favorite options.
- Cucumber – Use small low-seed or seedless options. Otherwise, it’s best to de-seed the cucumber.
- Pickles – not everyone’s idea of a fun time, but pairs very well with the salmon and potato salad. Pickled Turnips or even pickled jalapeños may also work.
- Green Onions – or other fresh herbs to garnish
- radishes – A simple addition that adds color and easily bulks up the salad.
- Capers – To add more citrus tang, capers pair wonderfully with a smoked salmon salad.
- Boiled eggs – Soft boiled or hard-boiled eggs work well in this salmon salad.
- micro-greens – contain a high concentration of nutrients, perfect for boosting the nutrition in this already healthy kale and salmon potato salad.
- Avocado – to add healthy fats
- parmesan – Just a few slithers of parmesan is enough to add heaps of flavor.
- garlic confit
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