Who says potato salad is just a side dish? Certainly not me! I love a potato salad that is so much more than just  potato and mayo. This recipe for Salmon Asparagus Potato Salad is a perfect example of a potato salad that could be an entire meal.

I love experimenting with some of my favorite foods and seeing how I could bring them together to create a favorite dish to share with friends. To me, spending an afternoon in the kitchen “playing around” is totally therapeutic and usually those are the recipes the become family favorites. Since I love salmon and asparagus, this potato salad was destined to come together.

Salmon, Asparagus and Potato Salad #SundaySupper Back in the day, I loved the combination of potato salad, tuna and mayo. Let’s face it, palates change and our tastes evolve. I am no longer a lover of a heavy potato salad made with mayo. Instead, I crave a lighter  version made with olive oil and lemon juice that is taken to another level with crisp asparagus and salmon sprinkled with truffle salt.

Some of the best recipes as inspired by classics that evoke wonderful memories and this is truly one of them. I have served this potato salad as a main dish or as a side dish and it has been met with rave reviews. Be warned — this is not your mother’s potato salad!

Salmon Asparagus Potato Salad #SundaySupper

Salmon Asparagus Potato Salad #SundaySupper

Ingredients

  • 1 lb. salmon fillet
  • 2 tablespoons extra virgin olive oil
  • truffle sea salt or good quality sea salt and freshly ground pepper, to taste
  • 5 lbs. russet sliced Idaho® Potatoes a diagonal approximately 1/4 in thick
  • 3/4 lb. asparagus, tough ends trimmed
  • For the vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • fresh lemon juice from one medium size lemon
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 1 tsp. grated lemon zest
  • 1/2 tsp. minced garlic
  • 1/2 tsp. sea salt
  • Freshly ground pepper, to taste
  • 3 green onions, white and light green portions,
  • thinly sliced

Instructions

  1. Preheat an oven to 400°F. Brush the salmon with the olive oil and season the salmon with sea salt and pepper.
  2. Place the salmon in a baking pan, when oven is pre-heated, roast until the salmon is opaque throughout when tested with a fork, 10 to 12 minutes.
  3. Transfer the salmon to a plate and let cool to room temperature.
  4. Meanwhile, put the potatoes in a large saucepan and add water to cover.
  5. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until the potatoes are tender when pierced with a knife, approximately 12 minutes.
  6. Drain and set aside on a large plate to cool completely.
  7. Cut the spears diagonally into 2-inch lengths.
  8. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Be careful not to overcook. The asparagus is best when it is still crispy.
  9. Drain and arrange next to the potatoes on the plate.
  10. When the salmon is cool, cut it into 1-inch chunks and place the chunks alongside the potatoes and asparagus.
  11. Sprinkle with the green onions.
  12. To make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, parsley, lemon zest, garlic, salt and a grind of pepper until blended.
  13. Spoon the vinaigrette over the asparagus, potatoes and salmon.
  14. Using a large, flat spoon, gently coat the ingredients evenly with the dressing.
  15. Sprinkle with the additional green onions, lemon slices and asparagus.
  16. Serve at room temperature.
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The Sunday Supper Movement team is so excited to be partnering with one of our amazing sponsors, Idaho® Potatoes, to bring you a menu packed with all sorts of amazing Potato Salad Possibilites featuring Idaho® potatoes! If you’re looking for even more potato recipes and inspiration, connect with Idaho® Potatoes on TwitterFacebookPinterest, and Instagram.

Idaho_SilverThere is also an awesome contest going on that the Idaho Potato Commission is sponsoring in conjunction with theFood and Wine Conference. There are some absolutely AMAZING prizes up for grabs, first place being a full conference pass to the Food and Wine Conference, a $500 Gift Card, and your winning dish featured as a side dish at this year’s conference! It’s also possible that your recipe will be featured on the Idaho® Potato website. There are also prizes for second and third place, plus an out-of-this-world Grand prize! Drop by the Idaho® Potato Recipe Contest page on the Food and Wine Conference website for more info.

#SundaySupper

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This post is sponsored by the Idaho Potato Commission. All opinions are my own. 

{ 21 comments… read them below or add one }

Renee May 18, 2014 at 7:06 am

A complete meal for sure! This salad and a glass of wine would be awesome.

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Jennifer @ Peanut Butter and Peppers May 18, 2014 at 9:41 am

I would have never thought of salmon and potato salad together! Such a great idea! Your salad looks incredible!!

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Tammi @ Momma's Meals May 18, 2014 at 9:46 am

Love this creation! Great way to make it a whole meal, I’m with Renee, a glass of wine and wala! Dinner is served.

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Wendy (The Weekend Gourmet) May 18, 2014 at 10:48 am

We would go nuts for this in my house — we adore salmon too! I can’t wait to give this one a try…so light and refreshing for Summer!!

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Constance @FoodieArmyWife May 18, 2014 at 11:39 am

GASP!!!! Knock me over with a feather. Isabel!!!! SALMON?????? I’m in love!

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Seduction In The Kitchen May 18, 2014 at 12:30 pm

Super Yum! I love the idea adding the salmon to this! Great job!

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The Ninja Baker May 18, 2014 at 1:36 pm

Gorgeous, Isabel! Salmon and a baked potato together in winter is a favorite. But now I can enjoy the combo in summer, too =) Thank you for the how-to!

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Heather // girlichef May 18, 2014 at 1:57 pm

Oh, this would make my adult palate very VERY happy! I eat potato salad as a meal anyway, so this one needs a place on my menu soon.

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Bea May 18, 2014 at 3:50 pm

Perfection!!! I am with Renee ~ this salad and a nice glass of white would be the perfect dinner.

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Cindys Recipes and Writings May 18, 2014 at 4:53 pm

This sounds perfect using this light dressing!

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Alice // Hip Foodie Mom May 18, 2014 at 6:49 pm

Isabel,
I’m so happy we finally were able to meet this weekend!!! I truly enjoyed it! I love salmon and love that you added salmon, along with asparagus, to this potato salad! delicious!

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Lori @ Foxes Love Lemons May 18, 2014 at 8:49 pm

This is totally a MEAL of a potato salad! Love it!

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Carla May 18, 2014 at 9:41 pm

Love how you turned this potato salad into dinner with salmon.

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Alida May 18, 2014 at 9:51 pm

This is such a creative and delicious potato salad. My whole family (especially my mom!) would LOVES it!

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Shaina May 18, 2014 at 10:21 pm

I really like your lighter version without mayo! I am noooot a fan of mayo, so this sounds perfect to me. I would love to spend an afternoon playing around in the kitchen with you, Isabel! Gotta make that happen :)

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Melanie | Melanie Makes May 19, 2014 at 7:39 am

Potato salad as a main dish? Count me in! This looks incredible!

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Karen Hartzell (@InTheKitchenKP) May 19, 2014 at 10:23 am

You make so many amazing looking salmon dishes! I wish I ate it!! Love your unique twist for this potato salad!

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Katie May 20, 2014 at 6:52 pm

I never would have thought to add salmon to potato salad, so this is something I am seriously intrigued by! I love that it could be an entire meal!

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Dorothy at Shockingly Delicious May 20, 2014 at 10:31 pm

Salmon and spuds should just go ahead and get married, already!

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Hezzi-D May 21, 2014 at 8:28 pm

WOW! You took potato salad to a whole new category! The salmon on this potato salad looks delish!

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Susan May 22, 2014 at 5:37 pm

Potatoes do go with anything, so why not add some salmon and asparagus to potato salad. What a fantastic dish!

Reply

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