Rafed English

Potato and Smoked Salmon Salad

2 lbs. potatoes, peeled

1/2 C. bottled oil & vinegar salad dressing

1 T. fresh ginger, minced (or 1 t. freshly ground pepper)

1/4 C. fresh dill, chopped

3 C. tender-crisp cooked peas, asparagus or broccoli, chopped

4 oz. thinly sliced smoked salmon, cut into strips

1/2 lb. Bibb lettuce, 2 or 3 heads, trimmed

Bring a large pot of water to boiling over high heat. Meanwhile cut potatoes into 1/4-inch slices. Add potato slices to boiling water; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and add the bottled dressing while they're hot. Set aside.

In a large bowl, combine ginger or pepper, dill and the peas or chopped vegetables. Gently stir in the potatoes and dressing with the smoked salmon. Arrange on Bibb leaves to serve.

6 servings.

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