Recipes

Consider this potato salad an invitation to relish in the hot, delicious moments of summer. The flavors only get better with time, making this the perfect dish to bring to a potluck or summer barbeque.

1 pound golf ball sized potatoes, cut into halves

2 tablespoons fine sea salt, plus more to season

2 garlic cloves, grated on a Microplane

2 tablespoons distilled white vinegar

2 tablespoons mayonnaise

⅓ cup full fat Greek yogurt

½ teaspoon aleppo pepper

1 heaping cup thinly sliced radishes

2 tins Ekone Smoked Salmon, flaked

½ cup roughly chopped dill

Flaky salt to season

Add the potatoes and sea salt to a medium saucepan, and add enough filtered water to cover the potatoes by at least 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with the tip of a knife, about 15-20 minutes. Drain the potatoes and set aside.

To make the dressing, add the grated garlic and vinegar to a large mixing bowl and set aside to macerate for at least 5 minutes. Add the mayo, Greek yogurt, aleppo and a pinch of salt. Whisk well to incorporate, and taste for seasoning.

Add the cooked potatoes, radishes, smoked salmon, and dill directly to the dressing bowl. Toss well until every ingredient is thoroughly slicked. Season with a pinch or two of flaky salt to taste.

Serve right away, or chill in the fridge for up to 4 hours before you’re ready to serve. This dish is best served at room temperature, so remove it from the fridge 20-30 minutes before serving.