Creme Fraiche Potato Salad With Smoked Salmon, Fennel, Capers and Watercress
Chef Greg Hardesty
Recess and Room Four
Chef Greg Hardesty dresses up potatoes for spring with pastel-colored ingredients and vibrant flavors. This salad can serve as appetizer, small plate or side, and even makes a good brunch dish.
3 cups red potatoes, cut into ¼-in. dice
1 cup creme fraiche
¼ cup chopped chives
Salt and pepper, to taste
16 slices smoked salmon
4 tsp. capers
2 cups watercress leaves, large stems removed
1 bulb fennel, shaved
1 med. shallot, finely diced
1 cup lemon juice
2 tbsp. olive oil
- Prepare potato salad: In large saucepan, combine potatoes with lightly salted water. Bring to a simmer over medium heat; cook until potatoes are just cooked through. Drain and rinse. Set potatoes aside to cool.
- In large bowl, combine potatoes with enough creme fraiche to coat well. Stir in chives and season with salt and pepper to taste. Refrigerate until ready to use.
- Divide potato salad onto four large plates. Lay four slices of smoked salmon on top of each mound of salad; sprinkle capers evenly on top.
- In medium bowl, toss together watercress, fennel and shallots. Add lemon juice and olive oil; toss to coat lightly. Season with salt and pepper to taste and place on top of potato-salmon salad.
Photo courtesy of Idaho Potato Commission