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Potato salad inspired by the Pacific Northwest and our love of salmon!
In a large saucepan, bring cut potatoes covered in salted water to a simmer. Bring the water to a fast simmer, not a rolling boil. If you bring it to a rolling boil it will destroy the potatoes and cause them to fall apart. Simmer until they are fork tender, about 20 minutes. Drain and rinse potatoes under cold water.
Spread out the potatoes on a rimmed cookie sheet.
In a small bowl combine minced dill, garlic, lemon zest, salt, ground pepper, red pepper flakes and Tuscan seasoning. Sprinkle over the potatoes and toss to combine. Place the pan of coated potatoes in the fridge to chill. This will help the potatoes absorb the flavors. Chill for 1 hour.
In a large bowl, whisk together the sour cream, mayonnaise and lemon juice. Pour potatoes into the mixture, and scrape any remaining seasoning from the cookie sheet into the potatoes and cream. Add in flaked smoked salmon. Fold gently to combine. Season additionally if desired. Cover and chill until ready to serve. This is best chilled for at least three hours. Serve with extra dill for garnish.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!