My favorite potato salad recipe for summer!

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Put the unpeeled potatoes and carrots in a large pot of cold water, bring to a boil over high heat and cook until fork-tender: about 15 to 18 minutes for carrots and 20 to 25 minutes for potatoes.
2. Move the vegetables to a tray and let them cool until they can be handled.
3. Meanwhile, boil the eggs in salted water over high heat for 10 minutes, drain, then cover with ice water.
4. Boil the frozen sweet peas in salted water for 3 to 4 minutes, drain, cover with cold water, then drain again.
5. Finely dice the shallots and dill pickles into a large bowl.
6. Dice the smoked salmon into small pieces with a very sharp knife and add it to the bowl.
7. Peel the cooled eggs, finely dice them and add to the bowl.
8. Peel the cooled potatoes and carrots, dice into pea-sized pieces and add to the bowl.
9. In a large bowl, mix the mayonnaise, Dijon mustard, sour cream, chives, dill, chopped capers, salt and black pepper.
10. Zest the lemons, then add 2 to 3 tablespoons of lemon juice to the dressing and whisk until creamy. The dressing can be made ahead and refrigerated.
11. Pour the dressing over the salad and fold together until evenly mixed. Taste and adjust the salt.
12. Garnish with sliced smoked salmon and salmon roe if desired, then sprinkle with extra chives and dill.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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