A Luxurious Take on a Picnic Classic
Potato salad is one of those nostalgic dishes that shows up at picnics, barbecues, and buffet tables across seasons. But when you elevate it with tender flaked salmon, sweet juicy prawns, and a fresh dill-studded dressing, it becomes something else entirely—elegant, satisfying, and sophisticated enough for a dinner party spread. This Creamy Potato Salad with Salmon, Prawns, and Fresh Dill is rich without being heavy, fresh yet indulgent, and full of contrasting textures that make every bite interesting.
Inspired by Scandinavian flavors, this salad is all about balance: buttery potatoes, briny seafood, zesty lemon, and a creamy dressing brightened with herbs. It’s ideal for serving slightly chilled or at room temperature, making it perfect for both casual lunches and special occasions alike.
Why This Isn’t Just Another Potato Salad
Classic potato salad usually relies on hard-boiled eggs, gherkins, and a thick mayo base. This version swaps those for seafood, herbs, and a dressing that’s lighter, more nuanced, and deeply flavorful. Here’s why it works:
- Smoked or poached salmon adds depth and a satisfying richness.
- Prawns (or shrimp) contribute sweetness and texture.
- New potatoes stay firm but buttery, soaking up the dressing.
- Lemon and dill lift the entire dish with brightness.
- Capers or cornichons (optional) add tang and balance the creaminess.
The result? A creamy, elegant salad that’s both comforting and refreshing.
Choosing the Right Potatoes: Texture Is Everything
The best potato salads start with the right spuds. For this dish, waxy potatoes are ideal—they hold their shape after cooking and have a creamy texture inside.
Best options:
- New potatoes or baby potatoes: Small, tender, and often sold in mixed colors for visual appeal.
- Yukon Gold: Slightly buttery and hold up well to dressing.
- Charlotte or fingerling potatoes: Perfectly waxy and naturally flavorful.
Avoid floury potatoes (like Russets) which break down and become mealy.
Tip: Boil them whole with the skin on, then slice while still warm. This helps absorb the dressing better and keeps the texture intact.
Seafood Selection: Balancing Richness and Sweetness
Seafood transforms this salad from a simple side into a main course. The key is using high-quality fish and shellfish and preparing them simply to let their flavor shine.
- Salmon: Can be hot-smoked, cold-smoked, poached, or roasted. Flaked into large pieces and folded in gently.
- Prawns or shrimp: Choose cooked, peeled varieties. Small, tender ones work best.
- Optional additions: Crab meat or cooked scallops for a luxe upgrade.
Tip: Avoid over-mixing once seafood is added—keep the textures distinct and delicate.
The Creamy Herb Dressing: Light, Tangy, and Aromatic
Unlike dense mayo-based dressings, this one is balanced with crème fraîche or Greek yogurt, lemon juice, and plenty of chopped herbs. It’s fresh, light on the palate, and clings perfectly to warm potatoes.
Ingredients:
- Crème fraîche or full-fat Greek yogurt: Creamy and tangy.
- Mayonnaise: Just enough to add body.
- Dijon mustard: Sharpness and a bit of heat.
- Lemon juice and zest: For zing and brightness.
- Fresh dill: The classic seafood herb.
- Chives or parsley: Optional for layering flavors.
- Capers (optional): Add briny, pickled notes.
The dressing can be made a day ahead and stored in the fridge—just give it a stir before using.
Tools and Equipment
This salad requires minimal kitchen equipment, but having the right tools streamlines the process:
- Large saucepan or pot: For boiling potatoes.
- Colander or slotted spoon: For easy draining.
- Mixing bowl: To combine ingredients without mashing.
- Microplane or zester: For lemon zest.
- Fish spatula or tongs: For gently folding in seafood.
If poaching salmon, a shallow pan with lid will help you cook it evenly and gently.
Step-by-Step Prep Strategy
Efficiency is key when prepping a composed salad like this. Here’s a smart sequence:
- Start by boiling the potatoes—they’ll take the longest.
- While they cook, prep your dressing and herbs.
- Flake your salmon and chill your prawns, if needed.
- Slice the potatoes while warm, then let them cool slightly.
- Toss with dressing and fold in seafood last, gently.
- Garnish and chill for 30–60 minutes before serving, if time allows.
Substitutions and Variations
Customize this salad based on what you have or dietary preferences:
- Dairy-free: Use a plant-based yogurt and mayo alternative.
- Vegan version: Use chickpeas or white beans instead of seafood, and vegan dressing.
- No dill? Use tarragon, parsley, or chives instead.
- Add crunch: Thinly sliced celery or radish adds texture.
- More zest: Add thinly sliced red onion or pickled shallots for sharpness.
Common Questions and Troubleshooting
Why is my potato salad mushy?
Overcooked potatoes or stirring while hot. Boil until just fork-tender and cool slightly before slicing and mixing.
Can I use frozen prawns?
Yes—thaw completely and pat dry. Choose small, cooked prawns for best texture.
What kind of salmon should I use?
Hot-smoked salmon adds richness and flakiness; poached or roasted fresh salmon keeps it light and tender.
Can I make this in advance?
Yes! It actually tastes better after a short rest in the fridge. Assemble up to 6 hours ahead and serve slightly chilled or at room temp.
Finishing Touches: Garnishes That Matter
Dress your salad up with a few well-placed extras:
- Lemon wedges or zest: To brighten just before serving.
- Extra dill sprigs: For a fragrant, green finish.
- Flaky sea salt and cracked pepper: Sprinkle over the top right before serving.
- Olive oil drizzle: Adds richness if serving as a main dish.
- Hard-boiled egg slices: For added protein and visual appeal.
Ingredients
For the Salad
- 1 1/2 lbs (700g) new or baby potatoes
- 6 oz (170g) cooked salmon (smoked, poached, or roasted), flaked
- 6 oz (170g) cooked prawns or shrimp, peeled and chilled
- 2 tablespoons capers (optional)
- Salt and pepper, to taste
For the Dressing
- 1/2 cup crème fraîche or full-fat Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped chives or parsley (optional)
- Salt and black pepper to taste
To Finish
- Extra lemon zest or wedges
- Dill sprigs for garnish
- Drizzle of olive oil (optional)
Instructions
Step 1: Cook the Potatoes
Place whole new potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes, or until just fork-tender. Drain and let cool slightly. Slice into halves or quarters while still warm.
Step 2: Make the Dressing
In a mixing bowl, combine crème fraîche, mayo, Dijon mustard, lemon juice, lemon zest, dill, and chives. Season with salt and pepper. Mix well and set aside.
Step 3: Assemble the Salad
Add warm, sliced potatoes to a large bowl. Pour over about 2/3 of the dressing and toss gently to coat. Let sit for 5–10 minutes to absorb flavor.
Step 4: Add the Seafood
Gently fold in flaked salmon, prawns, and capers (if using). Add more dressing as needed to coat everything evenly without overwhelming.
Step 5: Finish and Chill
Taste and adjust seasoning. Chill for 30–60 minutes if time allows, or serve immediately. Garnish with extra dill, lemon wedges, and a drizzle of olive oil.
Storage and Leftovers
Fridge: Store in an airtight container for up to 2 days. The flavors will deepen over time.
Freezer: Not recommended. The texture of potatoes and dairy dressing does not hold up well after thawing.
Meal prep tip: Boil the potatoes and make the dressing a day ahead. Assemble with seafood shortly before serving for best texture.
Seafood Potato Salad vs. Classic Potato Salad vs. Niçoise
Let’s put it in context:
- Classic Potato Salad: Eggy, tangy, often heavy on mayonnaise and pickles.
- Niçoise-Inspired: Tuna, green beans, olives, often served with vinaigrette and boiled eggs.
- Seafood Potato Salad: Creamy, herby, lemony—lighter in feel, more luxurious in texture.
This Creamy Potato Salad with Salmon and Prawns brings the best of all worlds: the comfort of a creamy base, the elegance of seafood, and the brightness of herbs and citrus. A modern classic that’s sure to impress.