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
- 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.
- In the last 5 minutes of cooking, add the asparagus to the pot.
- When everything is fork-tender, drain potatoes and asparagus in a colander and let stand for a few minutes to cool.
- 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.
- Combine all remaining ingredients (vinegar to salt and pepper) in a small container and shake to mix.
- 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.
- Add potatoes and asparagus to container. Pour dressing over everything then stir gently to combine, or seal container and turn over several times.
- 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.