Irish eyes will be smiling when you serve this healthy dish to start off your St. Patrick’s Day feast.
Chef Gwen Gulliksen from Cape Fear Community College shared a recipe that she said you can serve alongside corned beef and cabbage.
SMOKED SALMON POTATO SALAD
(Makes 2 servings)
Red Potatoes, medium 8, quartered
Eggs, large 2
Water 1 qt
Olive oil 2 Tbsp
Coarse grained mustard 2 Tbsp
Lemon juice ½ lemon
Chives or green onion ¼ cup, cut fine on the bias
Dill, dry 1 tsp
Smoked salmon (hot smoked) 2 oz, flaked
Salt, kosher or sea ¼ tsp
Pepper, coarse black ¼ tsp
Baby lettuces 1 cup
Lemon wedges 2
Bring the water to a boil then boil the potatoes and eggs together. Remove the eggs after 10 minutes & run under cold water to stop them from cooking. Crack the eggs and leave in the water for 5 minutes this makes them easy to peel.
While the potatoes continue cooking until tender (about 5 more minutes) combine the olive oil, mustard, lemon juice, chives & dill in a large enough bowl to also hold the potatoes, whisk the dressing until well blended.
Drain the potatoes when done then toss the hot potatoes with the dressing, folding gently with a spoon.
Add the smoked salmon, salt & pepper, gently fold then serve equal parts on top of a ½ cup of baby lettuce.
Peel the hard-boiled eggs under running water, cut in half serve alongside the potato salad.
Garnish with lemon wedge & serve with fresh bread.
We will walk you through how to make the recipe Friday on WECT News First at Four.