Description
A delicious and elegant potato salad with smoky salmon and a zesty creamy dressing.
Ingrédients
ÉCHELLE
- 800 g Charlotte or Amandine potatoes
- 200 g smoked salmon
- 1 small bunch of fresh dill
- 1 shallot
- 150 g heavy cream
- 1 tablespoon soft mustard
- 1 tablespoon lemon juice
- Fine salt
- Freshly cracked pepper
Préparation
- Wash the potatoes without peeling them, place them in a pot of salted cold water and bring to a boil. Cook for 20 to 25 minutes until tender. Drain and let cool slightly before peeling and slicing into thick rounds.
- Combine the heavy cream and mustard in a bowl. Stir in the lemon juice, then season lightly with salt and pepper. Finely chop the dill and add it to the sauce.
- Finely slice the shallot. Cut the smoked salmon into strips or pieces.
- Place the warm potatoes in a large salad bowl. Add the shallot and gently toss to avoid breaking the potatoes. Then, mix in the sauce without crushing the potato rounds. Finally, add the smoked salmon.
- Sprinkle the salad with some fresh dill. Let rest for 10 to 15 minutes before serving to allow the flavors to meld.
Notes
Serve this dish chilled or at room temperature for best flavor. Perfect for brunch or picnics.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Mots clés: potato salad, smoked salmon, French cuisine, easy recipe, creamy salad