Salmon Potato SaladShare Pin It Print This Recipe
Summertime swelter necessitates little or no cooking. Enter this no-mayo zippy potato salad! With only a brief simmer, buttery potatoes meld with juicy peas, punchy grain mustard, and other aromatics for a bright pick-me-up dish whose colors *wow* and deliver big on taste.
- 12 oz cured wild salmon, cut into thin strips
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into bite-sized wedges
- 1 1/2 cups freshly shelled peas (or frozen, thawed)
- 1-2 tbsp finely sliced scallions
- 2/3 cup finely chopped curly parsley
- 2 tbsp grain mustard
- 2 tsp white wine vinegar
- 3 tbsp La Tourangelle Extra Virgin Olive Oil
- kosher salt + freshly cracked pepper
- flake salt, to finish
- Boil potatoes, just-covered in simmering water, until tender when pierced with a sharp knife. Drain in a colander and transfer to a mixing bowl.
- Drizzle oil, add mustard, vinegar, scallions, s+p to taste, and toss gently to coat. When mixture is cooled to room temperature, add parsley and peas and toss to combine. Transfer to a serving bowl and arrange cured salmon on top.
- Finish with freshly cracked pepper, serve flake salt beside to taste, and serve.
Recipe & Image by Melina Hammer