Potato, Salmon And Asparagus Salad
serves 2-4
Substitute diced smoked salmon if you like, and stir in a little more olive oil, mustard, sour cream or vinegar to suit your taste.
Read more about this recipe at the Cookthink blog.
1 pound small Yukon Gold potatoes, quartered
1/2 pound asparagus, cut into 1-inch pieces
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sour cream
3 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 (8-ounce) can sockeye salmon
1/4 cup finely chopped fresh parsley
prep: 15 minutes
total: 40 minutes
saucepan
large bowl
whisk
colander
1. Put the potatoes and 2 teaspoons of the kosher salt in a saucepan and add enough water to barely cover the potatoes. Bring the water to a boil, then immediately reduce the heat. Gently simmer the potatoes until you can easily pierce them with a knife, 10-15 minutes.
2. Combine the vinegar, mustard, sour cream, remaining teaspoon of salt and ground black pepper in a bowl. Whisk in the olive oil until the dressing emulsifies.
3. About 1 minute before the potatoes are done, toss the asparagus spears into the saucepan. Simmer them with the potatoes until they turn bright green, about 1 minute (they won't be done but will continue cooking when they're out of the pan). Drain the asparagus and potatoes in a large colander and let them cool for 5 minutes.
4. Combine the potatoes, salmon, parsley and dressing in a large bowl and toss to combine.
