BC Nugget Potato Salad
by Caren McSherry
BC Warba Potatoes, (their official name) also known as the “little guys with the pink eyes” are special to British Columbia. It is the first local potato of the year and harvest typically begins in June. They are harvested before their skin sets so peeling is not required. Their natural sugars do not convert to starch when they are harvested.
Ingredients:
- 1 pound BC Warba potatoes
- 1 small garlic clove minced
- 1 tablespoon Dijon mustard
- juice of 1/2 fresh lemon
- 2/3 cup good extra virgin olive oil
- 2 tablespoons brined capers, drained
- 3-4 tablespoons fresh dill, fronds only, chopped
- 6 slices smoked wild salmon, coarsely chopped
- fresh pepper to taste
- fleur de sel or Maldon salt to taste
Method:
1. Cook the potatoes in plenty of salted boiling water until cooked through. Do not overcook.
2. While the potatoes are cooking, prepare the dressing by placing the garlic, Dijon and lemon juice in a bowl, whisk to combine then slowly whisk in the oil and mix until the dressing is emulsified. Stir in the chopped capers and dill.
3. Set aside until the potatoes are cooked, once the potatoes are done, drain them, transfer to a serving bowl, pour the dressing over while the potatoes are still warm. This will allow them to absorb all the flavour, toss to coat and add the smoked salmon once the potatoes have cooled to room temperature.
4. Finish with cracked fresh pepper. I do not add salt as the salmon and capers are salty. If you like more, sprinkle in at the end once you taste the finished dish.
Serves 6-8.
Copyright© caren mcsherry 06/18
2. While the potatoes are cooking, prepare the dressing by placing the garlic, Dijon and lemon juice in a bowl, whisk to combine then slowly whisk in the oil and mix until the dressing is emulsified. Stir in the chopped capers and dill.
3. Set aside until the potatoes are cooked, once the potatoes are done, drain them, transfer to a serving bowl, pour the dressing over while the potatoes are still warm. This will allow them to absorb all the flavour, toss to coat and add the smoked salmon once the potatoes have cooled to room temperature.
4. Finish with cracked fresh pepper. I do not add salt as the salmon and capers are salty. If you like more, sprinkle in at the end once you taste the finished dish.
Serves 6-8.
Copyright© caren mcsherry 06/18
