Make Ahead

Smoked Oyster and Potato Salad

August 23, 2011
0 Ratings
  • Serves 2-4
Author Notes

I'm weak for smoked oysters, otherwise I eat them raw. I also like them in Rockefeller-style presentations, but I never got into just tossing oysters on the grill in their shell and steaming them. Smoked oysters in a can? I can eat a million of them. I also do shucked oysters on my smoker, which yields a sweet, tight oyster that is less intensely smoky and oily than the canned variety.

This is a great, robust lunch salad, or it can be a major starter course with dinner. I find that the lemon juice in the dressing nicely balances the deep headiness of the smoked oysters here.

This serves two as a main salad or four as a starter. I stole this from Epicurious and made some modifications that I think really help the flavor.

See my version here: —saye

What You'll Need
  • 3/4 pound new potatoes
  • 1 celery rib, sliced thin
  • 1/2 red onion, sliced very thin
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 can, smoked oysters, drained
  • 3 tablespoons chopped parsley
  • 3 cups mixed greens or argulua
  • salt and pepper
  1. Boil the potatoes in salted water for 12-15 minutes or until just tender. Drain and allow to come to room temperature. When cool, slice into 1/3" slices.
  2. Mix the olive oil and the lemon juice and whisk with a pinch of salt and pepper until emulsified.
  3. Add the celery, onion, potatoes, and oysters to the dressing and toss very gently.
  4. Serve on a bed of tender greens and garnish with parsley.

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