Tuesday, May 22, 2007

Roasted Potato Salad with Smoked Salmon

12 oz Yukon Gold nugget potatoes, washed
2/3 cup extra-virgin olive oil
2 tbs apple cider vinegar
2 green onions, thinly sliced
1 tbs capers
6-8 cocktail gherkins, thinly sliced
2 large eggs, hard-boiled, finely chopped
12 oz thinly-sliced smoked salmon
kosher salt/fresh ground pepper
In a roasting pan, toss potatoes with ¼ cup of the olive oil. Season with salt and pepper. Roast potatoes in a 350F oven until tender to the tip of a knife. Let cool slightly, then slice potatoes in half.
Meanwhile, whisk the vinegar together with the remaining olive oil. Season with salt and pepper.
Toss potatoes with green onions, capers, gherkins and eggs. Dress with olive oil/vinegar dressing. Season to taste. Serve warm with smoked salmon. Refrigerate any leftovers.

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