Salmon, Peas & Potato Salad

Summertime swelter necessitates little or no cooking. Enter this not-a-lick of mayo zippy potato salad, my favorite kind. After only a brief simmer, buttery potatoes meld with juicy peas, punchy grain mustard and other aromatics, for a bright pick-me-up dish whose colors entice, then deliver big on taste.

Salmon, Peas & Potato Salad

Prep/cook time - 10 minutes

Serves 4

INGREDIENTS

• 12 oz cured wild salmon, cut into thin strips

• 1 1/2 lbs Yukon gold potatoes, peeled and cut into bite-sized wedges

• 1 1/2 cups freshly shelled peas (or frozen, thawed)

• 1-2 tbsp finely sliced scallions

• 2/3 cup finely chopped curly parsley

• 2 tbsp grain mustard

• 2 tsp white wine vinegar

• 3 tbsp evoo

• kosher salt + freshly cracked pepper

• flake salt, to finish

DIRECTIONS

1. Boil potatoes, just-covered in simmering water, until tender when pierced with a sharp knife. Drain in a colander and transfer to a mixing bowl.

2. Drizzle oil, add mustard, vinegar, scallions, s+p to taste, and toss gently to coat. When mixture is cooled to room temperature, add parsley and peas and toss to combine. Transfer to a serving bowl and arrange cured salmon on top. Finish with freshly cracked pepper, serve flake salt beside to taste, and serve.