Prep 5 mins
Cook 10 mins
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.
- 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)
- Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
- Cover and chill throughly.
- Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
- Pour dressing over potato mixture and toss to mix well.
- Serve and enjoy.
Delicate and really good, all the flavors are nice together. After reading another review I decided to use Meyer lemon instead of orange, since it is a cross. It paired wonderfully. I also used less mustard (personal preference). Next time I will add more capers and some cucumber for crunch.
I'm sorry, but this just didn't do it for me. I don't know why. It sounded so good. Maybe I didn't cook the potatoes quite long enough; I'm not sure. But the potato flavor was too strong and the other flavors didn't blend together well. It felt like it was needing something else - another spice maybe. I'm not sure. Thanks for posting though.
We really liked this. We would have *loved* it with one change - lemon juice instead of the OJ. I used fresh squeezed and it was just an unexpected taste with the potatoes. It also turned the potatoes orange after chilling. I think this recipe would be 5 stars for my family if I made it again substituting lemons.