When I think of my mother - her cooking is one of the first things that comes to mind. It's safe to say that my mother's Chinese dishes - the dumplings, stir fries, and soups are the backbone of my childhood! But then there a few rogue American recipes that made an appearance too (wink). Like the salmon potato salad she made one summer, which I loved it so much I kept asking for more!
Now when each summer hits, this salmon potato salad is a mainstay with my own family. It's super simple to make - we like eating it with corn tortilla chips or wrapped in warm spelt tortillas.
Smoked Salmon Potato Salad
8-12oz. Smoked Salmon
4-5 Yellow Potatoes, peeled and cubed
2 Apples, peeled and cubed, sprinkled with a little lemon juice
3-4 Celery stalks, chopped
1 cup Vegenaise
Spices: salt, pepper, garlic powder, and dill
1) Cover potatoes with cold water in a medium saucepan. Bring to a boil, then simmer on low for about 10-12 minutes (just until tender). Drain and set aside until completely cooled.
2) Mix the potatoes, apples, and celery with Vegenaise. Carefully crumble in the smoked salmon. For a stronger salmon flavor, add in the full amount.
3) If the salad doesn't seem creamy enough, add in a bit more Vegenaise. My measurements are always very approximate - so please do tweak to suit your own tastes! Once the salad is completely mixed, add in the spices. I've found that the salad's flavor will get stronger after a few hours of chilling, so I recommend going light on the spices, then adding a little more before serving.