Recipe courtesy of Mary Berg
Potato and Lox Salad
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 415
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 28 mg
- Sodium
- 782 mg
Try a new spin on a staple with Potato and Lox Salad, featuring classic bagel fixings like capers, cream cheese and of course, smoked salmon.
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 415
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 28 mg
- Sodium
- 782 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat your oven to 350 degrees F.
- Add the potatoes into a large saucepan or pot, halving any larger potatoes so that they are all roughly the same size. Cover the potatoes with cool tap water and season generously with salt. Place over high heat, bring to a boil and cook until tender, about 15 minutes. Strain and set aside to cool completely.
- Meanwhile, very thinly slice the bagel. I like to do this in rounds to keep the bagel shape but cutting them across will work, too. Place the bagels on a sheet pan and brush or drizzle with the oil. Season with salt and pepper and bake until lightly golden and toasted, 5 minutes. Set the bagel chips aside to cool completely.
- Whisk together the sour cream, mayonnaise, caper brine, mustard and garlic powder in a large bowl and season with salt and pepper. Using a cocktail zester or a vegetable peeler, remove the zest from half of the lemon. If using a vegetable peeler, slice the zest into thin strips. Alternatively, you can use a regular zester, but I like the slightly bigger pieces of zest in this recipe for an extra lemony punch. Add the zest into the bowl along with the juice of the zested half of the lemon.
- Add the cooled potatoes into the sour cream mixture along with the onions, cucumbers, capers and 2 tablespoons of the chives and 2 tablespoons of the dill. Toss very well to combine and evenly coat everything in the dressing. Set aside for at least a few minutes to allow the flavors to come together.
- Add the remaining 2 tablespoons chives and 2 tablespoons dill to a small shallow dish along with the sesame or poppy seeds and toss to combine. Using two spoons, scoop small bite-size chunks of cream cheese into the herb mixture and toss to coat. If you’d like, you can roll the cream cheese into balls before tossing with the herbs.
- Transfer the potato salad onto a serving dish, dot over the cream cheese and arrange the cold smoked salmon overtop. At this point, you can cover the potato salad and store in the fridge for up to 3 days.
- When ready to serve, season with a bit more pepper and scatter over some additional herbs and seeds, if desired. Serve with the bagel chips on the side or crunched overtop and the remaining half of the lemon cut into wedges.
