The fresh herb, tarragon, infuses this simple potato salad with its anise flavor. Rich smoked salmon pairs nicely with boiled potatoes cloaked in a bright lemon vinaigrette. This light and healthy dish makes for a satisfying lunch or a simple, elegant addition to a picnic or potluck.
- 2 pounds potatoes, cut in half if large
- 1/4 cup thinly sliced spring onions; about 4 green onions
- 1 lemon
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons chopped fresh tarragon
- 4 ounces smoked salmon
- Sea salt
- Freshly ground pepper
- Creme fraiche or sour cream
Place the potatoes in a large pot of water and bring to a boil. Cook uncovered until tender and easily pierced through with a knife, about 20-30 minutes. Drain the cooked potatoes in a colander, cover with a dishtowel and allow to steam for 5-10 minutes.
Meanwhile, make the vinaigrette by zesting 1/2 the lemon into a bowl. Add juice from 1/2 the lemon, along with 1/2 teaspoon sea salt and a bit of freshly ground black pepper. Slowly drizzle in the olive oil while continuously whisking, until the vinaigrette is emulsified.
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