INGREDIENTS:
- 2 lbs potatoes, any kind
- about 1/2 lb smoked fish (such as smoked bluefish or trout), flaked to big chunks with a fork
- 2 tablespoons capers
- 1 bunch chives, chopped (or substitute with parsley or dill)
- juice of 1 lemon
- 2 teaspoons smooth mustard, such as Dijon
- 3 tablespoons extra-virgin olive oil
- salt and black pepper to taste
INSTRUCTIONS:
- Rinse the potatoes and halve them lengthwise, or until pieces are roughly the same size. Cover with lightly salted water and bring to a boil; cook until tender and drain. Let cool thoroughly and cut into bite-size wedges.
- Combine the lemon juice and mustard in a bowl. Stir in the olive oil slowly, and stir in the capers and chopped chives. Season with salt and pepper to taste.
- Combine the potatoes and dressing and toss to coat thoroughly. Fold in the smoked fish, taste again for seasoning, and serve. (Can be chilled for up to 2 days before serving.)
Source: Not Eating Out in New York
Share It To Your Friends!
Loading...
