Salmon Platter With Caper Dressing

• 6 oz small boiling potatoes
• 1 1/4 teaspoons salt
• 1/4 cup fresh lemon juice
• 2 tablespoons drained bottled capers, rinsed and finely chopped, plus additional whole capers for sprinkling
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons sugar
• 1/2 cup extra-virgin olive oil
• 1 small red onion, halved lengthwise, then very thinly sliced crosswise
• 1 firm-ripe California avocado
• 1/2 seedless cucumber (usually plastic-wrapped), thinly sliced crosswise
• 3/4 lb thinly sliced smoked salmon
• 1/2 lb sliced pumpernickel bread, cut into triangles

1. Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl.
2. Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar, and remaining 3/4 teaspoon salt until sugar and salt are dissolved, then whisk in oil until emulsified.
3. Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.
4. Peel and pit avocado, then cut into 1/4-inch-thick slices.
5. Arrange potatoes, avocado, cucumber, onion, salmon, and bread on a large platter and sprinkle with whole capers. Drizzle with some dressing and serve remainder on the side.

boiling potatoes, salt, lemon juice, capers, mustard, sugar, extravirgin olive oil, red onion, avocado, cucumber, salmon, pumpernickel bread

Taken from www.epicurious.com/recipes/food/views/salmon-platter-with-caper-dressing-231799 (may not work)