Deviled egg potato salad with salmon, dill and spring onions, a recipe to please a crowd. Great choice for any party, picnic or just a day to day treat. Easy to put together, gone from the plate in seconds.
Potatoes and eggs make a nice pair in this salad. It’s filling, but not heavy, and the dill adds freshness and that suble flavour that reminds me of Spring time and sunny days . Rather than having the potatoes drenched in heavy mayonnaise and cheese sauces, add natural yogurt and you’ll be surprised how the humble potato is transformed into a dish everybody will eat up and ask for more.
The salmon is a nice addition, bringing extra goodness to the salad. It only takes 10-15 minutes in the oven to cook, although you could also fry it, and that would take even less time. The cooked salmon is flaky, oily (but in a good way), and so healthy too. The spring onions add the final fresh kick to it, making it a salad to impress even the fussiest eaters.
I absolutely love deviled eggs, they are an all-time classic not only at Easter, but all year round. Again, parties are the perfect occasion to show off your perfectly sliced and stuffed eggs, but that’s not to say they can’t be on your table whenever you want, party time or not. Weekends are the time of the week when we are allowed to spoil ourselves rotten, so why not have an impressive meal for our loved ones too?
So, what is the deviled egg potato salad? Well, let’s say it’s just the perfect combination between a tasty appetizer, deviled eggs, and a fantastic salad, the potato salad. Boil the potatoes, cube them nicely together with some hard boiled eggs, add a light plain yougurt & mayo dressing, and whatever else you like, and there you have it, the best salad ever!
The salad is best consumed cold from the fridge, so allow it to cool for at least one hour before serving it. Nothing wrong it eating it at room temperature, but I find that it tastes rather beautifully cold. It can be stored in the fridge overnight, but I wouldn’t leave it in there for longer than a day, maximum two. I’m a bit paranoid with leaving food around for too long, even if it’s in the fridge. I absolutely dread food poisoning, and prefer to clear the food from the fridge sooner rather than later.
The best vinegar for a good potato salad is actually the regular, cheap one. No need to go for a fancy balsamic vinegar, we need that extra sharp taste here. Some people don’t bother peeling the potato skin, but for this particular salad I would rather peel it off. I also like boiling the potatoes until really tender, but again, it’s up to personal preference. Give this salad a go, it really is tasty!
- 500 g baby potatoes ( 1 lb)
- 200 g salmon filets (7 oz)
- 3 eggs
- 2 spring onions
- 3 tbsp natural yogurt
- 1 tbsp mayonnaise
- 2 tbsp chopped dill
- 1/2 tsp fine sea salt
- ground black pepper to taste
- 1 tsp extra virgin olive oil
- 1 tsp vinegar
- 1/2 tsp mustard
Place the potatoes in a large pan and cover with plenty of water. I prefer to boil the potatoes in their skin especially for salads, as they don't become mushy even when they are tender.
Add some salt to the water and boil on a medium to high heat until tender, this might take about 20-30 minutes depending on the potatoes. Preheat the oven to 200 degrees Celsius (390 Fahrenheit), cover the salmon in kitcehn foil and baked for 15 minutes until cooked through.
In a separate pan, boil the eggs for at least 15 minutes until hard. You can also boil the eggs in the same pan with the potatoes, if you wish.
Drain the water and leave them to cool.
Peel the potatoes and cut them in half, the eggs can be either sliced or cubed.
Flake the salmon filets and add them to a bowl together with the potatoes and eggs.
Chop the spring onions and dill and add them to sam bowl.
Season with salt and ground black pepper and drizzle some extra virgin olive oil and vinegar over.
Add the natural yogurt, mayo and mustard and mix well.
Refrigerate for at least 30 minutes to an hour before serving.