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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

  1. 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.
  2. In a large bowl mix crème fraîche, lemon zest, juice, and oil . Add potatoes, red onion, and cucumber; toss to coat.
  3. Combine garlic seasoning, dried onion, poppy seeds, sesame seeds, and sea salt in a small bowl.
  4. 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.