Smoked Salmon Potato Salad with Mustard Vinaigrette
Servings 8
Ingredients
- 3 lbs. Yukon Gold potatoes, peeled
- 3 (divided) teaspoons Diamond Crystal kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons shallots, thinly slices
- 1/4 cup Extra Virgin Olive oil (medium) I like "California Olive Ranch," Global Blend
- freshly ground black pepper
- 1 medium red onion, about 4 oz. thinly sliced
- 6 oz. cold smoked salmon, cut into 1/2-inch pieces
- 1/2 cup Italian parsley, chopped
Instructions
- In a large saucepan, add the potatoes and cover them by 2-inches of cold water. Add 2 teaspoons of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until almost tender, about 10 minutes. Drain the potatoes.
- Optional - Soak the red onion slices in cold water for about 10 minutes to remove some of the sharp bitterness. Drain well and dry, before adding them to the salad.
- While the potatoes cook, whisk the vinegar, 1 teaspoon kosher salt, mustard, shallots, black pepper, and extra virgin olive oil in a large serving bowl.
- When the potatoes are just cool enough to handle, slice them in 1/2-inch thick rounds and gently fold them into the vinaigrette. Fold in the red onions and smoked salmon, and parsley. Taste and adjust for salt and pepper.