Ingredients:

  • 1.5 lbs baby gold potatoes, halved
  • 1 tbsp salt
  • 12 oz cooked salmon fillet, flaked
  • 3 tbsp red onion, finely diced
  • 2 tbsp capers, drained
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon zest
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Place the halved potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer for 12–15 minutes until fork-tender but not falling apart.
  2. Drain the potatoes immediately and let them steam-dry in the colander for 2 minutes.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until the mixture is a smooth, pale yellow cream.
  4. Add the warm potatoes, flaked salmon, diced onion, capers, and lemon zest to the bowl.
  5. Gently fold the ingredients together using a silicone spatula, then stir in the fresh dill, taking care to keep the salmon in distinct flakes.