Potato Salad with Lox and Everything-Bagel Spice

creme fraiche dill lemon potato salad radish sesame seed salmon

Andy Baraghani

6 Servings

Source

Ingredients

2 pounds Peewee or peanut potatoes

Kosher salt

½ cup crème fraîche

1 teaspoon finely grated lemon zest

¼ cup olive oil, plus more for drizzling

5 small radishes, trimmed, cut into wedges

Freshly ground black pepper

1 teaspoon dried minced garlic

1 teaspoon dried minced onion

1 teaspoon poppy seeds

1 teaspoon toasted sesame seeds

½ teaspoon flaky sea salt

4 ounces thinly sliced smoked salmon, torn into small pieces

¼ cup chopped dill

Method

Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.

Meanwhile, mix crème fraîche, lemon zest, and ¼ cup oil in a large bowl. Add potatoes and radishes and toss to coat; season with salt and pepper.

Combine dried garlic, dried onions, poppy seeds, sesame seeds, and sea salt in a small bowl.

To serve, layer potatoes with pieces of smoked salmon, spice mix, and dill on a platter and drizzle with more oil.

Do Ahead: Potato salad can be dressed 1 day ahead; cover and chill. Add dill, spice mix, and smoked salmon just before serving.