Chef's Tip: These potatoes are delicious prepared through step 3 and served as a side dish with grilled or roasted meat.
Chef’s Tip: To make a perfect hard-boiled egg, place egg in a small saucepan, covered with 1-inch of water. Set over medium-high heat and bring water to a boil. Once boiling, immediately remove from heat, cover and let sit for 12 minutes. Remove egg from water, run under cold water until cool and peel.
Chef’s Tip: Nowadays, many microwaves come with a baked potato cook feature. For a shortcut, instead of parboiling, pierce potatoes with a sharp knife and place in microwave on paper towels. Cook, following manufacturers instructions until just tender and continue with step 3.
Make Ahead: Potatoes can be par-cooked, tossed in vinaigrette and chilled in a sealed container until ready to grill and serve. Vinaigrette can be assembled and stored, tightly sealed up to 3 days ahead of serving. Reserve herbs until just before serving.
Prep Time: 20 Minutes
Total Time: 25 Minutes
- 1 whole lemon, halved crosswise
- 1 1/2 lb small fingerling potatoes, larger potatoes halved crosswise
- 1 tsp grated lemon zest
- 2 Tbsp lemon juice
- 2 tsp grainy mustard
- 1 tsp minced garlic
- 1/2 tsp sugar
- 1/4 cup olive oil
- 2 Tbsp loosely packed fresh flat-leaf parsley, finely chopped
- 2 Tbsp loosely packed fresh mint leaves, finely chopped
- 2 Tbsp loosely packed basil leaves, finely chopped
- 200g thinly sliced smoked salmon
- 2 green onions, white and light green parts cut into thin diagonal slices
- 1 egg, hard-boiled, peeled and finely chopped
- 1 Tbsp small capers
Preheat grill to high. Brush cut sides of lemon halves with olive oil and set aside.
In a saucepan, cover potatoes with cold, salted water and set over high heat until boiling. Reduce heat to a simmer and continue to cook until potatoes are just tender, about 8 minutes. Drain and set aside.
In a large bowl, drizzle 3 tablespoons of vinaigrette over warm potatoes and season with salt and pepper. Arrange lemons cut-side down on the grill alongside potatoes. Cover and cook potatoes, turning occasionally, until crispy and lightly charred on the outside, about 5 minutes. Remove lemons when caramelized on the cut side and softened slightly, about 5 minutes. Return potatoes to bowl, toss with half of remaining herbs and let cool briefly, about 5 minutes. Cut lemon halves in half again and set aside.
To serve: divide smoked salmon among 4 plates, reserving 4 slices for garnish. Top each plate with potatoes, green onions, egg and capers. Drizzle with remaining vinaigrette and garnish with a slice of smoked salmon, remaining herbs and a wedge of lemon to squeeze over salad.
Photography by Carlo Mendoza