Easy Warm Salmon Potato Salad Recipe (No-Mayo)

This healthy warm potato salad recipe is a tasty twist on traditional German potato salad. Featuring warm potatoes soaked in a tangy dressing with an added protein punch from canned salmon, it makes a quick and easy side dish or light meal.

Sometimes I like to pretend that I’m on a reality TV cooking show where the challenge is to come up with a meal on the spot using whatever ingredients I can find in my kitchen.

Sure, it’s a lot of pressure, but I like to live life on the edge.

It is possible that by the end of the episode I will end up with a hot-mess-of-a-meal that I must choke down simply for nourishment.

But once in a while, I’ll strike gold.

Such was the case with Warm Salmon Potato Salad. I needed to come up with a quick bite for lunch with little more than a bag of baby potatoes on hand.

I started boiling the potatoes, then mixed up a quick Dijon vinaigrette. I drained the potatoes and coated them in the dressing along with a can of salmon and a handful of arugula.

I was in a rush, so I ate it warm.

It was magical.

Why You’ll Love This Recipe

It may be a little different than your mom’s potato salad, but I think you’ll enjoy this recipe because it’s:

• Gluten-free
• Sugar-free
• Fast
• Simple
• Whole30 compliant
• Nutritious and Filling

Simple ingredients and quick prep time makes this a perfect side dish or even a full meal when you’re short on time.

Ingredients

You’ll need:

• baby yellow potatoes: I prefer to use baby potatoes because they just need to be cut them in half and they cook fast. Larger potatoes will work fine too, just cut them into chunks.
• canned salmon: to make this recipe ridiculously quick, I reach for a simple can of salmon. You could also use up some leftover grilled or baked salmon if you happen to have that on hand.
• green onions: some minced red onions would also substitute well
• baby arugula: arugula adds a healthy dose of greens​ and nice peppery flavor. Baby spinach would make a great substitute.
• fresh chives: I love me the flavor or fresh chives. Fresh dill would also be lovely.
• fresh parsley 
• Dijon mustard or other grainy mustard will work.
• avocado oil or extra virgin olive oil
• lemon juice: I think lemon juice adds the perfect amount of acidity while brightening other flavors, but some white vinegar or white wine vinegar would also substitute nicely.
• sea salt or kosher salt
• black pepper

How to Make Warm Salmon Potato Salad

Start by cooking the potatoes. Add the potatoes to a large pot with enough cold water to cover, along with a pinch of salt. 

Bring the water to a low boil, then cook the potatoes for about 15-20 minutes until they are fork tender.

While the potatoes are boiling, whisk the dressing ingredients together along with some salt and pepper in a large bowl. 

Stir in the fresh chives and parsley.

Drain the potatoes and add them to the mixing bowl along with the canned salmon, arugula, and green onions. 

Give everything a gentle toss until the potatoes are thoroughly coated in the dressing.

Season the potato salad with a little more salt and pepper to taste, then serve it warm. Enjoy!

Storage

Store the potato salad in an airtight container in the refrigerator for up to three days.

Allow it to come to room temperature or gently reheat in a microwave before re-serving.

More Potato Recipes

• Salt Potatoes
• Potato Salad Nicoise
• Fish and Okra Stew with New Potatoes
• Kale Boxty (Potato Pancakes)

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