Warm Smoked Salmon & Dilly Baby Potato Salad with Avocado

Updated at: Thu, 17 Aug 2023 10:04:56 GMT

Step 1

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Step 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.

Step 3

Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in a small bowl; whisk to combine the dressing.

Step 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.

Step 5

Halve and pit the avocados; slice thinly while still in the skin and scoop out with a spoon.

Step 6

Trim green onions and cut crosswise into ¼-inch pieces at an angle.

Step 7

Add peas to the potatoes during the last 2 minutes of cooking.

Step 8

Drain potatoes and peas in a colander, then return to the pot. Add oil and reserved dill; toss to combine.

Step 9

Chop or tear salmon into bite-sized pieces.

Step 10

To serve, divide arugula between plates and top with dilly potatoes, avocado, green onions, and salmon. Drizzle with dressing and enjoy!

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