Smoked Salmon Potato Salad

BakinBaby's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Maito]

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.

[strawberrybird]

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.

[appleydapply]

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.