A delicious potato salad that is elevated to new level with tasty smoked char. Tossed in a lemon-dill-horseradish, this flavorable dish is my new spring favorite. Perfect for sunday brunch or an Easter side.
Course
Salad, Side Dish
Category
German
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
Calories388kcal
AutorElle
Ingredients
For the salad:
500gred-skinned potatoes or other waxy potatoes
200gsmoked char filet(see note below)
1tablespooncapers (in brine), drained
2tablespoonsfreshly chopped chives or green onions,green parts only, finely chopped
2generous handfuls purslane,stems trimmed of roots (or substitute with lamb’s lettuce)
4-5radishes trimmed and thinly sliced
For the dressing:
4tablespoonsextra-virgin olive oil
1/4teaspoonfinely grated lemon zest
2tablespoonsfreshly squeezed lemon juice
2tablespoonsfresh chopped dill
1large clove garlic
1teaspoonprepared horseradish
pinchof cayenne pepper
sea salt and freshly ground pepper,to taste
Method
In a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a fork, about 15-20 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Slice (or quarter) the peeled potatoes into a large bowl.
In small bowl, whisk together the oil, lemon zest, lemon juice, dill, garlic, horseradish, cayenne pepper, salt and pepper.
Add the smoked char, capers, chives or green onions to the bowl with the potatoes, pour over the dressing and gently toss to coat.
Serve over bed of purslane, garnish with radishes and enjoy!
Notes
Depending on the potato, you can either peel them or leave the skin on. I peeled mine, but young potatoes with a thin skin can also be used in the salad without the hassle and effort of having to peel the skin.
In Germany, you can find whole smoked char, called "Saibling" at your local fish monger or farmers market. If you can’t find char, feel free to use smoked trout or ever salmon for this recipe.
Purslane, called Postelein or Portulak in Germany, can also be found at most farmers markets in the spring. I mostly see it available from February to May (June if we are lucky).