Potato Salad With Salmon Dressing Recipes

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

Steps:

• For the salmon and vegetables: Preheat the oven to 400 degrees F.
• Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
• Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
• For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
• To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
• Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.

Steps:

• Boil or steam potatoes until tender, remove skins, place in salad bowl-a large shallow one works best.
• Pour some dressing over and toss gently, then arrange the eggs gerkins and onions on the potatoes and drizzle the remaining dressing over.
• DRESSING: Puree salmon and tartare sauce in blender or processor, add mint, process until smooth.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
• Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
• While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
• Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
• Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
• Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.

Steps:

• Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
• Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.

Steps:

• Boil or steam th epotatoes until tender. Remove the skins, place potatoes in a salad bowl.
• Add the shallots, eggs, and gherkins, pour dressing over salad, toss lightly and serve.
• DRESSING:.
• Puree salmon and tartare sauce in a blender, add mint, process until smooth.

Steps:

• In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.