Recipe Exchange: Potluck!

Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)

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Today’s theme: Potluck! What’s your go-to thing to bring to a potluck? Something that people regularly ask you to bring? Or, take this theme as a potluck in and of itself – share whatever kind of recipe you’d like.

Apart from my Avocado Shrimp Salsa, the other thing I often bring to potlucks is smoked salmon potato salad. This started with a vinaigrette potato salad recipe from Healthy Cooking for Two (or Just You) and grew from there.

Smoked Salmon Potato Salad

  • 2 lb Red potatoes
  • 1 lb Asparagus, ends trimmed and chopped into bite-sized lengths
  • 8 oz Smoked salmon fillet (not lox)
  • 6 Scallions, thinly sliced
  • 4 tbsp Apple cider vinegar
  • 4 tbsp Dry white wine (can be substituted with water or a mix of water/more cider vinegar, according to your taste)
  • 4 tsp Dijon mustard
  • 4 cloves Garlic, crushed and minced
  • 8 tsp Olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, add potatoes and cover with plenty of water. Lightly salt water and bring to a boil. Cook until potatoes are tender (test periodically with a fork), about 30 minutes. You don’t want the potatoes falling apart, just fork-tender.
  2. In the last 5 minutes of cooking, add the asparagus to the pot.
  3. When everything is fork-tender, drain potatoes and asparagus in a colander and let stand for a few minutes to cool.
  4. While potatoes are cooking, slice scallions and flake smoked salmon fillet. Add these to a large bowl or tupperware container – something with a cover you can refrigerate.
  5. Combine all remaining ingredients (vinegar to salt and pepper) in a small container and shake to mix.
  6. When potatoes are cool enough to handle, quarter or halve them (depending on the size), then slice. I usually aim for 1/4 to 1/3 inch slices – small enough to be bite-size, but not so small they disintegrate into mush.
  7. Add potatoes and asparagus to container. Pour dressing over everything then stir gently to combine, or seal container and turn over several times.
  8. Serve warm immediately or refrigerate for a few hours to let the flavors mix and serve cold.

This makes a bunch – at least 8 side servings.