Smoked Salmon and Baby Potato Salad ( Wedding Buffet)

Wild Thyme Flour's Note:

This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 1 kg baby potato (new potato)
• 80 g capers (in vinegar)
• 200 g smoked salmon

Dressing

• 2 teaspoons coarse grain mustard
• 3 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• 6 tablespoons mayonnaise
• 1 teaspoon sugar
• 2 teaspoons cognac (* optional)
• 2 tablespoons chopped fresh chives (or fresh dill)

Directions:

1. Boil potatoes until tender. Peel or leave the peel on and just slice in half when cold.
2. Cut the salmon into strips and mix with the capers.
3. place the dressing ingredients except for the herbs and blend until emulsified. Add the herbs.
4. Mix all the ingredients gently by hand and place in a large glass bowl.
5. Sprinkle a few more chopped herbs on top.