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.
Equipment
- Large saucepan
- Mixing bowl
- 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
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Instructions
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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.
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Step 2
Remove from heat and strain.
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Step 3
Let potatoes rest five minutes for moisture to evaporate.
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Step 4
Move to mixing bowl and toss with onion, olive oil, lemon zest/juice, smoked salmon, salt and pepper.
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Step 5
To serve, arrange butter lettuce leaves on plates and top with potatoes.
