Tarragon potato salad with cured salmon and lemon vinaigrette
Indulge in a flavorful experience with this tarragon-infused potato salad topped with savory cured salmon and zesty lemon vinaigrette. Perfect for a gastronomic delight!
Ingredients:
- 910g new potatoes
- 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/4 cup thinly sliced spring onions, about 4 green onions
- 1 tablespoon to 2 tablespoons chopped fresh tarragon, according to your taste
- 110g smoked or salt cured salmon
- 1 pinch sea salt, to tase
- 1 pinch freshly ground pepper, to taste
- 1 drop crème fraîche or sour cream, serve on the side
Instructions:
- Boil the potatoes in a large pot of water until they are soft and can easily be pierced with a knife, about 20-25 minutes. Drain the potatoes in a colander, then cover with a kitchen towel and let them steam for 5-10 minutes.
- While waiting, create the vinaigrette by finely grating the zest of half a lemon into a bowl. Squeeze the juice of half a lemon into the bowl as well, along with half a teaspoon of sea salt and a pinch of freshly ground black pepper. Slowly pour in the olive oil while whisking continuously until the vinaigrette is well mixed. Taste and adjust the seasoning as needed, adding more lemon juice if desired.
- Mix the cooked potatoes and sliced spring onions in the vinaigrette along with half of the chopped tarragon. Place the potato salad on a serving platter. Cut the smoked salmon into small strips and arrange on top of the potato salad. Sprinkle the remaining tarragon over the salad. Serve with crème fraîche or sour cream on the side.
Summary:
- Calories: 1451 kcal
- Fat: 71 g
- Protein: 44 g
- Carbs: 170 g
- Potassium: 4530 mg
- Magnesium: 260 mg