As the weather turns warmer, soups, stews and various savory baked dishes get put on the back burner around these parts. At least for now (there might be a freak storm in April or May which might call for such things). This potato and salmon salad is great for lunch - it is filling without being heavy, with very light dressing.
The flavors here are Scandinavian-inspired. Although Scandinavian seafood salads tend to be creamier, with mayonnaise or crème fraîche which goes well with things like shrimp, I did not want to obscure the salmon with too much dressing.
The dressing here is lemon juice and a few other things (horseradish, dill, capers, scallion). The salmon is fatty enough that the salad does not need any oil. If you prefer to use the oil, feel free to add some, however I would use something of the tasteless variety, as not to interfere with other flavors. Adding the oil could also work well if the smoked salmon you get is somewhat dry.
Potato and Smoked Salmon Salad
You will need:
1/2 lb. young white potatoes
1 tbsp fresh dill, finely chopped
1 scallion, chopped
1 tsp capers
1/4 tsp horseradish, or to taste
4 oz smoked salmon, torn into chunks
1 1/2 tsp lemon juice, or to taste
Salt and pepper
1. Bring a medium pot filled with water to a boil. Add the potatoes, skins on, and cook, until potatoes are soft, about 10-15 minutes. Drain, rinse under cold water and let cool for about 10 minutes. Dice the potatoes into 1/2 inch pieces.
2. Place the diced potatoes into a bowl, add dill, scallion, capers and horseradish and toss to combine. Add the salmon, sprinkle with lemon juice and season to taste with salt and pepper. Serve or refrigerate until needed.