Description
A creamy and flavorful potato salad featuring smoked salmon, fresh herbs, and a tangy lemon dressing.
Ingredients
Scale
- 1 ½ lbs baby or fingerling potatoes
- 6 to 7 large organic eggs
- 1 lb hot smoked salmon
- ½ cup salmon roe
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped chives
- ¼ cup freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 small shallot (finely diced)
- 1 tbsp capers (chopped)
Instructions
- Wash the baby potatoes thoroughly, ensuring any dirt is removed. Cover them with cold salted water in a large pot. Bring to a boil, then reduce to a simmer, cooking until they are fork-tender, about 15-20 minutes. Drain and allow to cool.
- Place the eggs in another pot. Cover with water and bring to a boil. Once boiling, cook for 7 minutes before transferring them to ice water to cool before peeling.
- Whisk together lemon juice, olive oil, salt, pepper, and diced shallots in a small bowl until fully combined.
- Combine the cooled potatoes, chopped herbs, flaked smoked salmon, and quartered eggs in a large bowl. Pour the dressing over the mixture and gently fold to combine all the ingredients.
- Fold in the salmon roe right before serving for a delightful burst of flavor.
Notes
This salad tastes even better after chilling. Prepare it a few hours in advance to allow the flavors to meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 225mg