St. Patrick's Day recipe: Smoked salmon potato salad - WECT, weather & sports Wilmington, NC

St. Patrick's Day recipe: Smoked salmon potato salad

Smoked Salmon Potato Salad. (Source: Chef Gwen Gulliksen) Smoked Salmon Potato Salad. (Source: Chef Gwen Gulliksen)

Irish eyes will be smiling when you serve this healthy dish to start off your St. Patrick’s Day feast.

Chef Gwen Gulliksen from Cape Fear Community College shared a recipe that she said you can serve alongside corned beef and cabbage.


(Makes 2 servings)

  • Red Potatoes, medium 8, quartered
  • Eggs, large 2
  • Water 1 qt
  • Olive oil 2 Tbsp
  • Coarse grained mustard 2 Tbsp
  • Lemon juice ½ lemon
  • Chives or green onion ¼ cup, cut fine on the bias
  • Dill, dry 1 tsp
  • Smoked salmon (hot smoked) 2 oz, flaked
  • Salt, kosher or sea ¼ tsp
  • Pepper, coarse black ¼ tsp
  • Baby lettuces 1 cup
  • Lemon wedges 2

Bring the water to a boil then boil the potatoes and eggs together. Remove the eggs after 10 minutes & run under cold water to stop them from cooking. Crack the eggs and leave in the water for 5 minutes this makes them easy to peel.

While the potatoes continue cooking until tender (about 5 more minutes) combine the olive oil, mustard, lemon juice, chives & dill in a large enough bowl to also hold the potatoes, whisk the dressing until well blended.

Drain the potatoes when done then toss the hot potatoes with the dressing, folding gently with a spoon.

Add the smoked salmon, salt & pepper, gently fold then serve equal parts on top of a ½ cup of baby lettuce.

Peel the hard-boiled eggs under running water, cut in half serve alongside the potato salad.

Garnish with lemon wedge & serve with fresh bread.

We will walk you through how to make the recipe Friday on WECT News First at Four.

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