Everything-Bagel-with-Lox Inspired Potato Salad
with fried capers, crème fraîche, and dill
- 4-6 Servings
- 30 minutes
- Suggested Pairing: A brunch mimosa or bellini
Ingredients
- 2 lbs mini potatoes, halved (preferably multi-colored)
- ¾ cup crème fraîche
- zest of 1 lemon
- 1 Tbsp. lemon juice
- ¼ cup extra virgin olive oil
- 1 small red onion, finely diced
- ½ English cucumber, small diced
- 1 Tsp. Gourmet Garlic Seasoning (Superior Foods Featured Item: #49163 – Restaurant’s Pride)
- 1 Tsp. dried minced onion
- 1 Tsp. poppy seeds
- 1 Tsp. sesame seeds
- 1 Tsp. flaky sea salt
- 4 oz. Traditional Nova Lox (Superior Foods Featured Item: #68448 – Ducktrap)
- 2 Tbsp. fried capers
- fresh dill
Preparation
- Add potatoes to a large pot, cover in cold water, and season with salt. Bring to a boil, and reduce heat to simmer until tender, 10–15 minutes. Drain and let cool.
- In a large bowl mix crème fraîche, lemon zest, juice, and oil . Add potatoes, red onion, and cucumber; toss to coat.
- Combine garlic seasoning, dried onion, poppy seeds, sesame seeds, and sea salt in a small bowl.
- To serve, layer potatoes with pieces of lox, spice mix, fried capers, and dill on a platter and drizzle with more oil. Season with more sea salt if needed.
TIPS:
To fry capers: over medium heat in a little neutral oil after straining and patting dry to avoid splatter. Fry until capers have some crisp texture to them and lie on paper towel to soak up oil.
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