Idaho Potato and Smoked Salmon Salad
|Ingredients||Seafood, Potatoes, Vegetables|
|Day Part||Lunch, Dinner|
A potato salad that is perfectly put together. Smoked salmon, asparagus, ginger and dill add just the right touch to this delicious salad.
2 lb. Idaho potatoes, peeled
1⁄2 cup bottled oil & vinegar salad dressing
1 tbsp. ginger, minced
1⁄4 cup dill, chopped
3 cups cooked asparagus, or any available vegetables, chopped
4 oz. smoked salmon, thinly sliced and cut into strips
1⁄2 lb. bibb lettuce, washed and trimmed
- Over high heat, bring a large pot of water to a boil. Meanwhile, cut potatoes in half lengthwise, then crosswise into 1⁄4-in. slices. Add potato slices to boiling water; return to boiling and simmer 5-6 min. until tender. Drain potatoes and reserve refrigerated.
- In a large bowl, combine dressing, ginger and dill. Add vegetables and toss. Gently stir in potatoes and smoked salmon.
For service, arrange lettuce leaves on a plate and top with salad mixture.