Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1/2 cup red onion, finely diced
  • 1 tbsp olive oil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 10 oz hot smoked salmon, flaked into large chunks
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, snipped
  • 2 tbsp non-pareil capers, drained
  • 4 soft-boiled eggs, halved

Instructions:

  1. Place the cubed potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer for about 10-12 minutes until fork-tender. Drain thoroughly.
  2. In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, lemon juice, honey, salt, and pepper until the mixture is thick and creamy.
  3. Transfer the hot potatoes to a large mixing bowl and immediately pour the dressing over them, tossing gently.
  4. Fold in the diced red onion, flaked hot smoked salmon, capers, dill, and chives. Gently incorporate until the salmon is warmed through.
  5. Garnish with halved soft-boiled eggs before serving.