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Roasted Potato Salad with Dijon Caper Vinaigrette

This potato salad is party friendly and exactly what I had in mind for an upcoming BBQ. Yes, I know the recipe calls for bacon and there is NO bacon in my photo. I decided to test out this recipe before serving it to people I’d like to keep as friends… and well I had no bacon. It will make its way into the next batch of this perfectly tangy and tasty potato salad.

To make ahead: make dressing and store in refrigerator (bring to room temperature the day of serving). Roast potatoes the day before and store in refrigerator. Before serving, warm potatoes in oven & follow recipe assembly.

INGREDIENTS

  • 2 lbs. Yukon gold potatoes – cut into 3/4” pieces
  • 1 clove minced garlic
  • 1 red onion thinly sliced
  • 1 tbsp capers – drained
  • 1/3 cup extra virgin olive oil + 2 tbsp
  • 1/4 cup champagne vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp honey
  • Kosher salt and freshly ground black pepper

DIRECTIONS

Preheat your oven to 400°F and set the top rack in the middle position.

Toss potatoes with 2 T olive oil, minced garlic, salt & pepper and spread the potatoes in an even layer on a baking sheet.

Turn potatoes every 15 minutes. Bake for 45 minutes total or until golden brown and crispy.

Whisk together mustard, vinegar and honey. Slowly pour the olive oil in while whisking to emulsify the dressing. Season to taste with salt and pepper.

Add the potatoes, bacon, red onion and capers in a large bowl. Toss with vinaigrette and serve warm or room temperature. Adjust seasonings if needed.

 

My Nicoise Salad

This salad was inspired by a classic Nicoise Salad with its fresh anchovies, potatoes and green beans. Since my fish choices in the freezer were salmon or salmon I ended up here.

If you do anything MAKE THE SALMON CAKES. They are perfect on their own and remind me nothing of the old canned salmon patties my mom made (sorry mom).

I am also picturing these on a sandwich with a spicy rémoulade (think po’ boy).

The dressing is compliments of my great friend Laura and is her signature dressing. I make this weekly and store it in the refrigerator so I alwasy have it near and ready for greens.

INGREDIENTS

For the salmon cakes:

  • 1 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons plain yogurt
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons chopped green onions
  • 1 teaspoon whole grain mustard
  • 1/8 teaspoon cayenne
  • 1/2 pound skinless salmon fillet, chopped
  • 8 Ritz or Club crackers, coarsely crushed

For the vinaigrette:

  • 1/4 cup orange juice
  • 2 T balsamic vinegar
  • 1 clove garlic minced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper

For the salad:

  • 4 salmon cakes (recipe above)
  • 2 hard boiled eggs, peeled and sliced
  • 6 small new red potatoes, quartered and cooked tender
  • Salt and freshly ground black pepper
  • 1 medium heads Boston lettuce or butter lettuce, cut into quarters
  • 1 tomato, sliced
  • 6 ounces green beans, blanched or steamed crisp
  • 2 Tbsp capers, drained

DIRECTIONS

To make the salmon cakes stir together all ingredients (except olive oil) in a medium bowl. Form salmon mixture into 4 (3-inch) patties. Heat 1 tablespoon olive oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Mix all ingredients for dressing in a small jar and close lid. Shake until combined.

To assemble the salad, just before serving toss the beans with enough vinaigrette to fully moisten them. Arrange all pieces on a platter and drizzle with vinaigrette.

Serves two.