Smoked Salmon Potato Salad With Eggs And Herbs Recipe

Ingredients

2 1/2 pounds small potatoes, scrubbed and halved

Coarse salt and freshly ground pepper

4 large eggs

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

1/4 cup finely diced red onion

1/4 cup extra-virgin olive oil

4 ounces hot-smoked salmon (available at specialty stores and some supermarkets), flaked

3 tablespoons coarsely chopped fresh tarragon, for serving

Preparation

Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.

Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.