Today's recipe is for a potato salad with capers, fresh dill and horseradish, with individual servings topped with sliced smoked salmon and pickled red onions.
2 pounds fingerling potatoes or baby potatoes
2 - 3 large eggs
1 cup white vinegar
1/4 cup white sugar
Pinch of salt
1 bay leaf
1 small red onion
1/4 cup prepared horseradish
2 Tbs well-drained capers
1/4 cup chopped fresh dill
Sliced smoked salmon
Two pounds of potatoes are needed. One can use fingerling potatoes, which include a purple Peruvian potato, or regular baby potatoes.
Hard boil the large eggs and cook the potatoes in just enough water to cover.
While those two things are cooking along, add the white vinegar to a small pot on the stove top. Add the white sugar, salt, a bay leaf and a few black peppercorns and bring it up to a good simmer. Next, add 1 small red onion, thinly sliced into rings, and let that cook along for about 1 minute and turn the heat off.
Let the onions cool down to room temperature. One can even make them a bit ahead of time and keep them in the liquid, in the fridge in a tightly sealed container.
Once the potatoes are cooked, drained and cooled down, chop them up and add them to a large bowl with enough mayonnaise to give them a good potato salad consistency. Then add the rough-chopped hard boiled eggs, about horseradish, capers and chopped fresh dill and toss to combine.
Season that all to taste and divide it up onto individual plates in 1-inch thick circles.
Keep the salmon cold in the fridge until it's ready to serve it. Top each plate of potato salad with some sliced smoked salmon and pickled onions.