Smoked Salmon Potato Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Flavored with dill,dijon and capers. A very easy and impressive salad and a super way to use up leftover salmon. From my Phoenix Junior Women's League Cookbook, by chef Scott Tompkins at the Marco Polo Cafe. Ingredients:
1 tablespoon dijon mustard |
1 tablespoon dill weed (fresh) |
3 tablespoons olive oil |
1/3 cup orange juice |
2 tablespoons orange zest |
8 red potatoes (small-cooked-sliced) |
4 ounces smoked salmon (chopped) |
1/2 red onion (julienned) |
1 tablespoon capers (rinsed) |
Directions:
1. Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
2. Cover and chill throughly.
3. Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
4. Pour dressing over potato mixture and toss to mix well.
5. Serve and enjoy.
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