Smoked Salmon Potato Salad with Pickle Juice Dressing
This smoked salmon potato salad with pickle juice dressing is absolutely delicious. Smoked salmon and potatoes are a match in heaven. The dressing is made from leftover brine of the fermented cucumber pickles, adding the extra probiotic boost.
Course Salad, Side Dish
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
3/4 cupfermented pickle juice
1/4cupextra virgin olive oil
1clovegarlic(you can use either garlic preserved in the pickle juice or fresh garlic)
5medium potatoes(I use organic red potatoes)
1/2sweet red onion
ground black pepper to taste
salt to taste
Cut the potatoes into bite size. Steam for 15 minutes or until just tender. Take care not to overcook the potatoes. Set the potatoes aside and let cool.
Finely dice the onion, slice or halve the capers, finely chop the dill and parsley, cut smoked salmon into bite size if desired. Add all to the potato bowl.
Mince the garlic, then combine with fermented pickle juice, extra virgin olive oil, dijon mustard, honey, and juice of half lemon. Whisk together until smooth.
Toss the salad and dressing together. Add salt and pepper to taste.