Potato and Smoked Salmon Salad
2 lbs. potatoes, peeled
1/2 C. bottled oil & vinegar salad dressing
1 T. fresh ginger, minced (or 1 t. freshly ground pepper)
1/4 C. fresh dill, chopped
3 C. tender-crisp cooked peas, asparagus or broccoli, chopped
4 oz. thinly sliced smoked salmon, cut into strips
1/2 lb. Bibb lettuce, 2 or 3 heads, trimmed
Bring a large pot of water to boiling over high heat. Meanwhile cut potatoes into 1/4-inch slices. Add potato slices to boiling water; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and add the bottled dressing while they’re hot. Set aside.
In a large bowl, combine ginger or pepper, dill and the peas or chopped vegetables. Gently stir in the potatoes and dressing with the smoked salmon. Arrange on Bibb leaves to serve.