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.
Tarragon Potato Salad with Cured Salmon and Lemon Vinaigrette by la domestique
Serves 4
2 pounds new potatoes
1 lemon
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
Sea salt
Freshly ground pepper
Crème fraîche or sour cream
See the full recipe (and save and print it) here.
Photo by James Ransom
Written by: Food52
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