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

WILMINGTON, NC (WECT) - 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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