This asparagus potato salad with hot smoked salmon is a fresh, healthy take on a classic — made without mayo and packed with protein. It’s all about letting peak-season Ontario ingredients shine, with tender new potatoes and crisp spring asparagus bringing vibrant flavour and texture.
Hot smoked salmon adds a rich, savoury element, with a firm, flaky texture that makes it especially well-suited for salads like this. Finished with a bright shallot vinaigrette, it’s a light yet satisfying dish perfect for spring.
Asparagus and Potato Salad
Ingredients
- 1 shallot thinly sliced
- ¼ cup white balsamic vinegar
- 680 g 1.5 lbs fingerling potatoes, halved
- 454 g 1 lb Ontario-grown asparagus, coarsely chopped
- 2 tbsp olive oil
- 1 tbsp whole-grain mustard heaping
- 2 tsp honey
- 1 tsp salt
- 150 g 5 oz maple hot smoked salmon, flaked
- 1 mini cucumber sliced thinly
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Place the shallots in a bowl. Cover them with the white balsamic vinegar. Set them aside to pickle.
- Arrange the potatoes cut-side-down on the prepared baking sheet. Drizzle them generously with olive oil and sprinkle them with salt. Roast the potatoes for 20 minutes or until tender and golden. Set aside to cool.
- Place the asparagus in a small saucepan with cold water. Place the pan over high heat and bring to a boil. Boil for two minutes then transfer the asparagus to an ice bath. Drain and set aside.
- Add the olive oil, mustard, honey, and salt to the pickled shallots and whisk to combine.
- Place the potatoes, asparagus, salmon, and cucumber in a large bowl. Add the dressing and toss to coat. Transfer the salad to a platter and serve immediately.
Hot smoked salmon is cooked during the smoking process, giving it a firm, flaky texture similar to baked fish. Traditional smoked salmon (often called cold-smoked salmon or lox) is cured and smoked at a lower temperature, resulting in a softer, silky texture.
Because of its firmer texture, hot smoked salmon holds up better in dishes like salads, while cold-smoked salmon is typically served on bagels, canapés, or eaten on its own.
Can I use cold-smoked salmon instead?
You can, but the texture will be quite different. Cold-smoked salmon is more delicate and silky, so it won’t flake into the salad the same way. For best results, hot smoked salmon is recommended.
Is this potato salad healthy?
Yes—this is a lighter, mayo-free potato salad made with a vinaigrette instead of a creamy dressing. It also includes protein from the hot smoked salmon, along with fibre-rich potatoes and fresh vegetables.
Can I make this potato salad ahead of time?
You can prepare the components ahead, but for the best texture and flavour, assemble the salad shortly before serving. This keeps the asparagus crisp and the potatoes from becoming too soft.
