Salmon · 25 min
Warm Smoked Salmon & Dilly Baby Potato Salad with Avocado
- 25 min
- 2–6 servings
- 662 kcal / serving
A bright, lightly creamy warm salad where dill-touched potatoes meet smoky salmon, avocado, and peppery arugula. It comes together quickly for weeknights and holds up as leftovers.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (5 oz) pkgbaby arugula
- ½ small bunchfresh dill
- 1 cupfrozen peas
- ½ small bunchgreen onions (scallions)
- 1 lbnew potatoes
- 1 (4 oz) pkgsmoked salmon
- avocados
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 (5 oz) pkgbaby arugula
- ½ small bunchfresh dill
- ½ small bunchgreen onions (scallions)
- 1 lbnew potatoes
- avocados
Dairy, eggs & chilled
- 1 (4 oz) pkgsmoked salmon
Frozen
- 1 cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby arugula | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| frozen peas | 1 cup | 2 cups | 3 cups |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| new potatoes | 1 lb | 2 lb | 3 lb |
| smoked salmon | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce. If your arugula isn’t pre-washed, give it a quick rinse and pat dry.
- Quarter the potatoes and place them in a medium saucepan. Cover with water by about an inch and bring to a boil, then simmer until fork-tender, 10–15 minutes.
- In a small bowl whisk together oil, vinegar, Dijon, honey, salt, and pepper to form a dressing.
- Crumble in the dill leaves (half to go into the dressing, the rest saved for the potatoes) and stir to combine.
- Halve and pit the avocados; slice them thinly while still in the skin and scoop out into a bowl.
- Trim the green onions and cut into ¼-inch pieces on the diagonal.
- Add the peas to the potatoes during the last 2 minutes of cooking.
- Drain the potatoes and peas, then return them to the pan. Add oil and the reserved dill; toss to coat.
- Tear the smoked salmon into bite-sized pieces while you ready the plates.
- On each plate, scatter the arugula, then top with the potato mixture, avocado slices, and green onions. Spoon over the dressing and serve.
Two tips
- Make ahead: cook the potatoes and whisk the dressing up to a day in advance, then refrigerate separately.
- Serving idea: finish with extra sliced avocado or more chopped dill for added richness and color.
Nutrition per serving
- Calories
- 662 kcal
- Protein
- 22 g
- Carbs
- 61 g
- Fat
- 39 g
- Fiber
- 17 g
- Sodium
- 1274 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.