Salmon and Roasted Potato Chip Salad

• 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 1 quart water
• 2 bay leaves
• Four 8-ounce skinless salmon fillets
• 1/4 cup plus 3 tablespoons mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped dill
• 2 tablespoons chopped mint
• 3 large celery ribs, sliced 1/4 inch thick
• 3 scallions, thinly sliced

1. Preheat the oven to 425.
2. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper.
3. Arrange the potatoes in a single layer on 2 large rimmed baking sheets.
4. Bake in the upper and lower thirds of the oven for 25 minutes, or until browned and crisp.
5. With a metal spatula, scrape the potato chips from the baking sheets.
6. Meanwhile, in a large, deep skillet, bring the quart of water to a boil with the bay leaves and 1 1/2 tablespoons of salt.
7. Reduce the heat so that the water barely simmers.
8. Add the fillets, cover and poach over low heat until just cooked, about 6 minutes.
9. Using a slotted spoon, remove the fillets and pat dry with paper towels.
10. Let the salmon cool and coarsely flake.
11. In a large bowl, whisk the mayonnaise with the mustard, lemon juice, dill and mint.
12. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper.
13. Add the flaked salmon, celery, scallions and potato chips and toss.
14. Serve right away.

potatoes, extravirgin olive oil, salt, water, bay leaves, salmon, mayonnaise, dijon mustard, lemon juice, dill, mint, celery, scallions

Taken from www.foodandwine.com/recipes/december-2007-salmon-and-roasted-potato-chip-salad (may not work)