A welcome addition to any barbecue or picnic, a potato salad sure is a delight! Try this salad recipe with leek and salmon.
- In large pot of boiling salted water, cover and cook potatoes until tender, 20 minutes. Remove and let cool; and cut in halves. Place in large bowl.
- Meanwhile, blanch the sliced leek in same boiling water for 1 minute. Chill under cold water; drain well and add to potatoes.
- In a small bowl, whisk together crème fraiche, mayonnaise, horseradish and salt and pepper; pour over vegetables and mix well. Sprinkle with dill and capers.
- Serve the salad combined with the smoked salmon.