Ooh La La

My cousin Pat was born and raised in Paris, France. Pat and her mother moved back up here about 20 years ago. This is one of the dishes that Pat and her mother ate quite often back in Paris. Since moving back to the states they have been making it for us whenever there is a family function, they could triple the recipe and it wouldn’t be enough (it is that good)!

Fingerling Potato and Lox Salad

2 pounds fingerling potatoes
2 tablespoons apple cider vinegar
1/2 pound of lox or other type of smoked salmon (flaked or shredded)
salt and pepper to taste
1/2 cup thinly sliced celery
2 tablespoons fresh chopped dill
1/2 cup sliced green onions
1 tablespoon Dijon mustard
1 cup sour cream
1 cup mayonnaise, as needed

First, cook the fingerling potatoes in a large pan of lightly salted boiling water until they can be pierced with a thin paring knife. Drain well, return to the pan and let cool to room temperature.
Peel the cooled potatoes and slice into 1/2 inch coins and put into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.
Once chilled toss the potatoes with the celery, dill, green onions, mustard and lox. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.
Tastes better at room temperature