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Potato Primavera Salad

world.food's picture
Ingredients
  Water 4 Cup (64 tbs)
  Flat leaf parsley sprigs 4
  Bay leaf 1
  Black peppercorns 4
  Salmon fillet 8 Ounce
  Idaho potatoes 2 , peeled and cut into 1/4-inch dice
  Plum tomatoes 3 , seeded and cut into 1/4 -inch dice
  Cucumber 1 Cup (16 tbs), peeled, seeded, and diced for 1/4 inch
  Hard cooked eggs 3 , coarsely chopped
  Capers 2 Teaspoon, drained (Tiny)
  Fresh chives 1 1⁄2 Tablespoon, snipped
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Orange rosemary mayonnaise 3⁄4 Cup (12 tbs)
  Fresh salmon caviar 6 Teaspoon (Optional)
Directions

MAKING
1. In a large wide pot, put together water, parsley, bay leaf, and peppercorns and bring it to a boil.
2. Bring down the heat to low and simmer for 10 minutes.
3. Add salmon fillet.
4. Cover the pot partially and cook for about 5 minutes until the salmon flakes easily with a fork.
5. Remove the fish from the cooking liquid and set aside.
6. In another pot, prepare salted water and place the potatoes.
7. Bring it to boil.
8. Then reduce the heat to medium and cook for 5 to 8 minutes until potatoes are just tender.
9. Drain, remove to a large bowl, and cool to room temperature.
10. To the potatoes, add tomatoes, cucumber, hard-cooked eggs, capers, and chives.
11. Pat dry salmon and carefully break the salmon into large flakes, discarding any skin and bones.
12. Add salmon to the salad.
13. Season with salt and pepper.
14. Add orange-rosemary mayonnaise
15. Gently fold all the ingredients together with a large rubber spatula.

SERVING
16. Serve salad equally in 6 salad plates.
17. Scoop 1 teaspoon salmon caviar on each plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Potato
Cook Time: 
25 Minutes
Servings: 
6

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