Monday, June 20, 2011

New Potato Salad with Salmon and Green Beans



Serves a crowd
Preparation time: between 30 minutes to an hour

2 pounds small new potatoes, cut into quarters
1 bunch green onions including tops, chopped (about 1 cup)
4 medium celery ribs, sliced (about 2 cups)

6 tablespoons dry white wine
5 tablespoons tarragon vinegar
2 tablespoons chopped fresh dill
1 tablespoon Dijon style mustard
1 clove garlic, minced
1 teaspoon salt
¾ cup olive oil
Freshly ground pepper

1 8 to 10 ounce salmon fillet
1 tablespoon olive oil
1 tablespoon chopped fresh dill

2 cups petit green beans
6 hard boiled eggs, quartered

Cook the potatoes in boiling water for about 20 minutes until just soft.

Drain the potatoes, cool, and place in a large bowl.

Toss in the green onions and sliced celery.

In a small bowl, combine the white wine, vinegar, tarragon, dill, mustard, garlic, and 1 teaspoon of salt. Whisk in the olive oil. Reserve ¼ of the dressing for later use. Pour the remaining ¾ dressing into the potatoes and toss. Season with freshly ground pepper.

Place the salmon on a baking sheet, drizzle with oil and dill. Bake at 350 degrees for about 10 minutes until the salmon is firm to the touch. Cool and refrigerate until ready to serve.

Blanch the beans in boiling water for several minutes. Plunge into a bowl of iced water to stop the cooking process. Drain and refrigerate until ready to serve.

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