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Warm Smoked Salmon & Dilly Baby Potato Salad with Avocado.

  • 2
    avocados
  • 2 (5 oz) pkgs
    baby arugula
  • 1 small bunch
    fresh dill
  • 2 cups
    frozen peas
  • 1 small bunch
    green onions (scallions)
  • 2 lb
    new potatoes
  • 2 (4 oz) pkgs
    smoked salmon
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 lb new potatoes
    1 small bunch fresh dill
    2 avocados
    1 small bunch green onions (scallions)
    2 (5 oz) pkgs baby arugula
  • 2
    Cut potatoes in half and place in a large pot. Cover with hot water (from the tap) by 1-inch and bring to a boil over high heat. Once boiling, reduce heat to medium and cook until fork-tender, 10-15 minutes.
  • 3
    Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in a small bowl; whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    2 tbsp apple cider vinegar
    4 tsp Dijon mustard
    2 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the dressing, stir to combine, and set aside. Reserve the other half for the potatoes.
  • 5
    Halve and pit the avocados; slice thinly while still in the skin and scoop out with a spoon.
  • 6
    Trim green onions and cut crosswise into ¼-inch pieces at an angle.
  • 7
    Add peas to the potatoes during the last 2 minutes of cooking.
    2 cups frozen peas
  • 8
    Drain potatoes and peas in a colander, then return to the pot. Add oil and reserved dill; toss to combine.
    2 tbsp extra virgin olive oil
  • 9
    Chop or tear salmon into bite-sized pieces.
    2 (4 oz) pkgs smoked salmon
  • 10
    To serve, divide arugula between plates and top with dilly potatoes, avocado, green onions, and salmon. Drizzle with dressing and enjoy!