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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.

Warm Salmon Potato Salad

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!

Warm Salmon Potato Salad

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

Warm Salmon Potato Salad
Print Pin
5 from 4 votes

Warm Salmon Potato Salad

This 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.
Course Salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 604kcal
Author The Sophisticated Caveman

Ingredients

  • 1.5 pounds baby yellow potatoes cut in half
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/3 cup avocado oil or extra virgin olive oil
  • 1/2 teaspoon sea salt or kosher salt
  • 1/2 teaspoon black pepper
  • 1 (6-ounce) can of salmon or 6 ounces cooked salmon filet, chopped
  • 2 cups baby arugula
  • 3 green onions sliced
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon fresh parsley chopped

Instructions

  • Place the potatoes in a medium pot and add enough cold water to cover. Bring the water to a low boil and cook for about 15-20 minutes, or until the potatoes are fork tender.
  • Meanwhile, whisk the mustard, lemon juice, avocado oil, salt, and pepper together in a large mixing bowl.
  • Drain the potatoes and add them to the mixing bowl along with the salmon, arugula, green onions, chives, and parsley. Gently toss until the potatoes are well dressed. Serve warm.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

Nutrition

Calories: 604kcal | Carbohydrates: 63g | Protein: 8g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 0.4mg | Sodium: 696mg | Potassium: 1603mg | Fiber: 9g | Sugar: 4g | Vitamin A: 969IU | Vitamin C: 81mg | Calcium: 100mg | Iron: 4mg

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Recipe Rating




gillian

Saturday 30th of September 2023

I have loved making this recipe for years! I was wondering is the calorie count for the whole recipe or per serving?

Thanks :)

The Sophisticated Caveman

Tuesday 7th of November 2023

Thanks Gillian! So glad to hear that you've been enjoying this one over the years! The recipe count shown is per serving (assuming you divide it into 2 portions).

Salmon Recipes Mega-List: Easy Salmon Ideas | Clean Plates

Thursday 27th of May 2021

[…] Warm Salmon Potato Salad from The Sophisticated Caveman […]

Meaghan

Thursday 20th of May 2021

Delicious! This will definitely become a healthy, summer lunch staple. Thanks!

The Sophisticated Caveman

Saturday 22nd of May 2021

Yay!! Glad you enjoyed the recipe!!

crazyliblady

Monday 19th of April 2021

This recipe is delicious and so simple! :D

The Sophisticated Caveman

Tuesday 20th of April 2021

My favorite kind of recipe!! So glad you enjoyed it!!

April Watkins

Wednesday 10th of March 2021

Absolutely delicious and easy to make!

The Sophisticated Caveman

Wednesday 10th of March 2021

Glad you enjoyed it, April!!