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  • Weyand's Chef

Scottish Salmon and Potato Salad


12 small new potatoes

1 lb. fresh asparagus

8 oz. salmon fillet

dill for garnish

freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons chopped fresh dill

2 teaspoons Dijon mustard

1/4 cup oil

3 tablespoons white vinegar

1 cup mayo


Scrub potatoes and cut in half. Cook in boiling salted water until almost tender. Snap ends from asparagus and place on top of potatoes, simmer (blanch) for 3 minutes. Drain potatoes and asparagus.

Poach salmon in simmering water for 3-4 minutes or until just cooked. Drain and cool.

Mix potatoes, asparagus and salmon together with dressing. Garnish with dill and black pepper.


Mix parsley, dill, mustard, oil, vinegar and mayo together until combined.

Recipe obtained from Wester Ross Salmon.

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