Potato Salad with Smoked Salmon and Horseradish Creme Fraiche
- 1 ½ pounds new potatoes, washed
- sea salt and black pepper
- zest and juice of 1 lemon
- 1 teaspoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 1 to 2 tablespoons grated horseradish, depending on your taste
- ¾ cup crème fraîche
- 1 bunch fresh dill, chopped
- 14 ounces smoked salmon, thinly sliced
- This recipe is gluten-free
- Produce
- Dill, fresh (1 bunch)
- Lemon, zest and juice of (1)
- Potatoes, new (1 1/2 pounds)
- Seafood
- Smoked salmon (14 ounces)
- Condiments
- Capers (2 tablespoons)
- Horseradish (1 tablespoons)
- Red wine vinegar (1 teaspoon)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Sea salt and black pepper (1)
- Dairy
- Creme fraiche (3/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 3, 2011 (1 year ago).
20 people saved this recipe.
