Tarragon Potato Salad With Cured Salmon And Lemon Vinaigrette

• 2 pounds new potatoes
• 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/4 cup thinly sliced spring onions, about 4 green onions
• 1 tablespoon to 2 tablespoons chopped fresh tarragon, according to your taste
• 4 ounces smoked or salt cured salmon
• 1 pinch sea salt, to tase
• 1 pinch freshly ground pepper, to taste
• 1 drop creme fraiche or sour cream, serve on the side

1. Place the potatoes in a large pot of water and bring to a boil. Cook, uncovered, until tender and easily pierced through with a knife, about 20-25 minutes. Drain the cooked potatoes in a colander, cover with a dishtowel, and allow to steam for 5-10 minutes.
2. Meanwhile, make the vinaigrette by grating zest from 1/2 the lemon into a bowl. Add juice from 1/2 the lemon, along with 1/2 teaspoon sea salt and a bit of freshly ground black pepper. Slowly drizzle in the olive oil while continuously whisking, until the vinaigrette is emulsified. Taste and adjust the seasoning, adding more lemon juice if necessary.
3. Toss the cooked potatoes and spring onion slices in the vinaigrette with half the chopped tarragon. Arrange the potato salad on a platter. Slice the smoked salmon into bite sized ribbons and place atop the potato salad. Sprinkle over the rest of the chopped tarragon. Serve creme fraiche or sour cream on the side.

potatoes, lemon, extravirgin olive oil, spring onions, fresh tarragon, salt cured salmon, salt, freshly ground pepper, crueme

Taken from food52.com/recipes/18455-tarragon-potato-salad-with-cured-salmon-and-lemon-vinaigrette (may not work)