Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Potato salad gets a facelift.
WHO: La domestique is a cook, writer, and photographer in Cavan, Ireland.
WHAT: Potato salad, all dressed up.
HOW: Boil potatoes, then toss them with herbs, lemon juice, olive oil, and slivers of cured salmon.
WHY WE LOVE IT: Unlike its mayo-lacquered counterparts or its tart, vinegary cousins, this potato salad has both personality and elegance. The herbs give it lift; the salmon, a salty kick. Serve it at your next brunch, and watch it disappear.
2 pounds new potatoes
1/4 cup extra-virgin olive oil
1/4 cup thinly sliced spring onions, about 4 green onions
1 to 2 tablespoon chopped fresh tarragon, according to your taste
4 ounces smoked or salt cured salmon
Freshly ground pepper
Crème fraîche or sour cream
Photo by James Ransom
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