• Elodie A.

Potato and Smoked Salmon Salad



Hey, you!!  It’s been 4 days (I think?) since I last posted here and I’ve been itching to do so. I still find that it’s a little tricky to write on a weekday because of my busy work schedule, family duties, and going to gym. That last one is about 2 months old and miraculously I am not tired of it yet. I guess my body knows that I’m not getting any younger and I’ve been carrying these extra kilos for damn too loooonnnnng!Anyways, today is Friday, but it’s also a public holiday. We are celebrating the French national day or Bastille day as what my American friends say. I forgot to watch the grand military parade this morning on television and I can’t help but think of my late father. This was his thing – spending the 14th of July glued to the television. I think I mentioned to the husband that someday I would like to see it live in Paris, however I don’t see that happening any time soon. We are, however, going to watch the Fireworks display in Metz tonight. I’m a big kid at heart and I love fireworks. Sometimes I cry.Ssshhh …that will be our secret! I thought the husband and I could go to the Plan d’Eau in Metz, but I have a trainee who suggested watching the fireworks from Mont Saint-Quentin. The husband and I are still going back and forth on where we want to go. I can’t wait to tell you all about it in tomorrow’s post. In the meantime, let me tell you about a really simple recipe I like to prepare during the summer. This Potato and Smoked Salmon Salad is great especially when I’m sick and tired of eating grilled food, which happens a lot around here in the summer. I originally posted this recipe in my previous website, Dinner at Six Thirty, so maybe you already know it. This might happen a lot here – me posting recipes and posts from my old website.Anyways ….



Potato and Smoked Salmon Salad



In a serving bowl, prepare the vinaigrette by mixing together:

*2 tablespoons of vinegar

*6 tablespoons of oil

*1 tablespoon of crème fraiche

*1 finely diced shallot

*1 pinch of fresh diced chives (you may use dill)

*salt

*pepper  




Boil some potatoes ahead and set it aside. By the way, this salad may be eaten slightly warm, room temperature, or chilled. I personally like it when the potatoes are fully cooled before peeling and slicing them. Add to the serving bowl.  




Add smoked salmon. I like to slice the salmon in large bite slices.  




Mix together well so that the vinaigrette evenly coats the potatoes and smoked salmon. Enjoy! 😊


xoxo Elodie

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About Me

Elodie. 34 years old. French-Filipino. Woman. Wife. Mother. Plus-Size. Entrepreneur. Foodie. Bon Vivant. 

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