The ingredients in a classic French potato salad pair beautifully with wild-caught sockeye salmon. Parsley, dill, dijon mustard and vinegar all enhance the flavor of a roasted salmon fillet. Best served warm, this salmon potato salad makes for a great side dish at a festive gathering, or can be served as an entree when accompanied by a salad.
Recipe notes: This dish calls for malt vinegar, which has a bit of sweetness, like the champagne vinegar that is traditionally used in a vinaigrette for French potato salad. You can use either that you have on hand. As for the potatoes, try to shop for ones that are similar in size so that they cook evenly.
About Chef Alexandra:
Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.