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Potato & Lox Salad

Potato salad doesn't have to be boring! This bagel and lox-inspired salad is a great side dish to bring to a potluck or serve to the family. 



  • 1 kg (2.2 lbs) mini potatoes
  • Kosher salt
  • 1 savoury bagel
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 3/4 cup (180 ml) sour cream
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon caper brine
  • 2 teaspoons Dijon mustard, smooth or grainy
  • 1/2 teaspoon garlic powder
  • 1 lemon
  • 1/4 to 1/2 red onion, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/4 cup (60 ml) capers
  • 4 tablespoons chives, finely chopped, divided
  • 4 tablespoons dill, finely chopped, divided
  • 2 tablespoons sesame and/or poppyseeds
  • 1/2 cup (125 g) cream cheese, plain or herb & garlic
  • 150—200 g cold smoked salmon


  1. Heat your oven to 350°F.
  2. Add the potatoes into a large saucepan or pot, halving any larger potatoes, so they are all roughly the same size. Cover the potatoes with cool tap water and season generously with salt. Place over high heat, boil, and cook until tender, about 15 minutes. Strain and set aside to cool completely.
  3. Meanwhile, very thinly slice the bagel. I like doing this in rounds to keep the bagel shape, but cutting them across will also work. Place the bagels on a sheet pan and brush or drizzle with the oil. Season with salt and pepper and bake for 5 minutes or until lightly golden and toasted. Set the bagel chips aside to cool completely.
  4. Whisk together the sour cream, mayonnaise, caper brine, mustard, and garlic powder in a large bowl and season with salt and pepper. Remove the zest from half of the lemon using a cocktail zester or a vegetable peeler. If using a vegetable peeler, slice the zest into thin strips. Alternatively, you can use a regular zester, but I like this recipe's slightly more significant pieces of zest for an extra lemony punch. Add the zest into the bowl and the juice of the zest half of the lemon. 
  5. Add the cooled potatoes into the sour cream mixture, onions, cucumber, capers, and two tablespoons of each chives and dill. Toss very well to combine and evenly coat everything in the dressing. Set aside a few minutes to allow the flavours to come together.
  6. Add the remaining chives and dill to a small shallow dish along with the sesame or poppy seeds and toss to combine. Using two spoons, scoop small bite-sized chunks of cream cheese into the herb mixture and toss to coat. If you’d like, you can roll the cream cheese into balls before tossing it with the herbs. 
  7. Transfer the potato salad onto a serving dish, dot over the cream cheese, and arrange the smoked salmon overtop.  You can cover the potato salad and store it in the fridge for up to 3 days.
  8. When ready to serve, season with more pepper and scatter over some additional herbs and seeds, if desired. Serve with the bagel chips on the side or crunched overtop and the remaining half of the lemon cut into wedges. Enjoy! 

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