Summer has arrived and this delicious dish can be served warm, room temperature, or cold for a great addition to any picnic or casual al fresco dining in the back yard.

Prep
10 mins
Cook
15 mins
Serves
4
Ingredients
8
Keep screen awake while cooking

Equipment

  • Large saucepan
  • Mixing bowl

Ingredients

Copy Ingredients Copied!
  • 1.5 lbs Little Potatoes
  • 2 Tbsp red onion, diced
  • 2 Tbsp olive oil
  • 1 lemon, zested and juiced
  • 1/2 cup smoked salmon, coarsely chopped
  • 3 sprigs fresh basil
  • 6 butter leaf lettuce leaves
  • (To taste) salt and pepper

Instructions

  • Step 1

    Add Little Potatoes to a pot with cold, salted water and bring to a boil for 15 minutes and check—potatoes should be fork tender.

  • Step 2

    Remove from heat and strain.

  • Step 3

    Let potatoes rest five minutes for moisture to evaporate.

  • Step 4

    Move to mixing bowl and toss with onion, olive oil, lemon zest/juice, smoked salmon, salt and pepper.

  • Step 5

    To serve, arrange butter lettuce leaves on plates and top with potatoes.