Classic potato salad is jazzed up with salty, rich smoked salmon. The salmon is really more of a flavoring agent than a main component, and the rich, tangy dressing rounds it out.
Serves 4 to 6
INGREDIENTS
- 2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
- Kosher salt
- 3/4 cup sour cream or crème fraîche
- 1 tablespoon juice from 1 lemon
- 3 ounces smoked salmon, finely chopped
- 1 medium red onion, sliced
- 1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
- Freshly ground black pepper
DIRECTIONS
- In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.
- Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon,onion, and herbs. Season to taste with salt and pepper.
- When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.
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