- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 4
Ingredients
- 1.5 lbs
- baby potatoes
- 680 g
- A drizzle of olive oil
- 140 g
- Fumoirs Gosselin smoked salmon
- Sauce
- 2 cups
- plain Greek yogurt
- 500 mL
- 4
- cloves garlic, finely minced
- Zest and juice of one lemon
- ⅓ cup
- dill, finely chopped
- 80 mL
- 4
- Lebanese cucumbers, cut into small pieces
- ⅓ cup
- chives, finely chopped
- 80 mL
- Salt and pepper, to taste
Directions
- Step 1
- Preheat oven to 220° C (425° F) and line a baking sheet with parchment paper.
- Step 2
- Bring a large pot of salted water to a boil. Cook potatoes for 15 minutes or until fork-tender.
- Step 3
- Spread potatoes on baking sheet and add oil and seasoning. Bake for 45 minutes, turning them over halfway through.
- Step 4
- Use a drinking glass to gently smash the potatoes. Let cool for 15 minutes.
- Step 5
- Mix all sauce ingredients in a large bowl, add potatoes and coat well. Season the salad to taste, then serve in bowls. Garnish with smoked salmon.