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If barbecued salmon is at the center of your grill for Fourth of July picnics, leave the smoked salmon out of this salad. If it's not on the grill, leave the salmon in and serve this salad as a main dish.
- Approximately 1 1/2 pounds assorted red, White Rose and Peruvian Blue potatoes (4 or 5 medium), unpeeled, cut into 3/4-inch cubes
- Salt, to taste
- 5 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 cloves garlic
- Salt and freshly ground black pepper, to taste
- 6 ounces smoked salmon, cut into 1-inch long strips (optional)
- 1/3 cup roughly chopped fresh chives
- 1/4 cup capers, drained
- Fresh whole chives and paprika, for garnish
In heavy saucepan with a tight-fitting lid, place the potatoes. Add water to cover by 2 inches and salt to taste, cover and bring to a boil. Boil for approximately 15 minutes, or until tender when pierced. Drain and let cool.
Meanwhile, in a large portable bowl, whisk together the oil, vinegar and garlic. Season with salt and pepper. Add the potatoes, salmon (if using), chopped chives and capers and toss gently. Garnish with whole chives and paprika. Cover securely and pack in a picnic basket.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
226 calories; 13g total fat; 7mg cholesterol; 400mg sodium; 21g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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