How to make it

  • Peel (optional) and cut baby potatoes in half - leave whole if small enough.
  • Add to salted cold water, bring to the boil and cook until they begin to soften - do not overcook.
  • Strain and stand potatoes.
  • In a large bowl combine zest from 1 whole lemon and juice from 1 half, 3 tbs capers, salt, pepper and olive oil.
  • Add the potatoes while still warm, mix through, and then allow to cool to room temperature.
  • Break up salmon into medium strips and cover serving platter.
  • Chop bunch of dill roughly and stir half through the potatoes and save the other half.
  • Pour potatoes onto the centre of the platter on top of the salmon.
  • Combine the creme freche with the other half lemon juice and sprinkle over entire platter.
  • Sprinkle the remaining dill over entire platter.
  • Drizzle a little olive oil over the entire platter.

Reviews & Comments 4

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  • essexfrank 10 years ago
    This Potatoe Salad is Fantastic..And it can work well with cold roast gammon/bacon..

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  • leonora5 10 years ago
    This looks very special and I'll just have to make it. Thanks!
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  • smurfetta 11 years ago
    This is the recipe I have been looking for since 1981 when I found it in a mini Better Homes & Gardens cookbook. (or the closes I have ever seen). No capers, no olive oil. And I do not peel the baby reds. But, thank you, thank you, thank you. It is THE only potato salad I will eat and I've been attempting to duplicate it for all these years.
    You are my hero of the day.
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  • zeta 11 years ago
    Is VERY tasty indeed :)
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