Tarragon Potato Salad With Cured Salmon And Lemon Vinaigrette – a delicious recipe with potatoes, lemon, extra-virgin olive oil, spring onions, fresh tarragon, salt cured salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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 20-25 minutes. Drain the cooked potatoes in a colander, cover with a dishtowel, and allow to steam for 5-10 minutes.
2
Meanwhile, make the vinaigrette by grating zest from 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. Taste and adjust the seasoning, adding more lemon juice if necessary.
3
Toss the cooked potatoes and spring onion slices in the vinaigrette with half the chopped tarragon. Arrange the potato salad on a platter. Slice the smoked salmon into bite sized ribbons and place atop the potato salad. Sprinkle over the rest of the chopped tarragon. Serve creme fraiche or sour cream on the side.
435
kcal
Calories
23
g
Fat
45
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds new potatoes, 1 lemon, 1/4 cup extra-virgin olive oil, 1/4 cup thinly sliced spring onions, about 4 green onions, and more.
Yes, Tarragon Potato Salad With Cured Salmon And Lemon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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