- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 1 large bowl
- 1 ½ pounds potatoes, yellow or red new potatoes
- 3 bay leaves
- 2 tablespoons butter
- 4 ounces smoked sockeye salmon (cold or hot smoke will work)
- 1 teaspoon mustard powder
- 1 teaspoon dried dill
- 1/3 cup red wine vinegar
- 1 cup red onion, thinly sliced
- 1 cup sliced celery, with leaves
Step 1 Cook the potatoes
Place potatoes, bay leaves in a pot and cover with cold water. Season heavily with salt and bring to a simmer. Continue to simmer potatoes until very soft when pierced with the tip of a knife.
Step 2 Cook the salmon
Melt butter in a pan until it sizzles. Add salmon and turn off heat. Allow to cook gently to warm through.
Step 3 Combine ingredients
Mix mustard, dill, vinegar, onions, celery, potatoes, and salmon with butter from the pan. Use a whisk or the back of a spoon to lightly crush the potatoes and salmon. Fold in to mix and dress evenly. Season with salt as needed. Garnish with fresh dill if desired. Serve warm or room temperature.