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Smoked Salmon Potato Salad Recipe

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This recipe for Smoked Salmon Potato Salad, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Kiernan-Lewis


2-1/2 lbs small potatoes, scrubbed and halved
4 large eggs
2 TB Dijon mustard
2 TBs lemon juice
1/4-cup red onion, finely diced
1/4-cup olive oil
4-oz. hot-smoked salmon (or add smoked paprika)
3 TBs tarragon, coarsely chopped

Prepare an ice-water bath.

Bring potatoes to a boil; season with salt. SLOWLY add the eggs to the water and cook 7 minutes, removing with a slotted spoon and transferring to ice-water bath.

Continue to cook potatoes until easily pierced with the top of a knife--3 minutes more. Drain and let cool slightly.

In a bowl, whisk together: mustard, lemon juice and onion. Gradually whisk in oil.
Fold in potatoes and salmon and transfer to a platter.

Peel eggs, halve crosswise. Arrange on top of salad.
Season eggs with salt and pepper.
Sprinkle all with tarragon.




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