New Potato Salad with Salmon and Green Beans
This recipe for potato salad is inspired from the French version that incorporates a vinaigrette based dressing in place of the traditional American version that relies on mayonnaise. Make it a day ahead to let it absorb all of the yummy flavors. The next day, spruce it up a bit with the salmon and green beans so that you can easily incorporate the entire dish into a buffet menu. You can also serve smaller portions for a flavorful one-dish supper. Recipe can be found in At Home in the Kitchen on page 44
There are a lot of steps to this recipe - but it is well worth the effort both in appearance and ease of serving. It is a great dish to use on a buffet table or to take to a pot luck supper. Tackle it in steps. Everything can be made ahead - when you have time - and assembled at the last moment.
This dish will work well with easy subsitiutions. In place of salmon try simply grilled chicken slices or Seared Tuna in Oriental Marinade . Blanched asparagus spears will be fine in place of green beans. Give it a try!
Kathy G. suggests, "The fresh herbs in the dressing make all the difference. Don't forget to drizzle the reserved dressing over the salmon, green beans and egg."
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