Salmon Asparagus Potato Salad #SundaySupper

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
  • 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 ¼ in thick
  • ¾ lb. asparagus, tough ends trimmed
  • For the vinaigrette:
  • ¼ 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
  • ½ tsp. minced garlic
  • ½ tsp. sea salt
  • Freshly ground pepper, to taste
  • 3 green onions, white and light green portions,
  • thinly sliced
  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.

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.


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


  1. says

    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 :)

  2. says

    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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