Summer has arrived and this delicious dish can be served warm, room temperature, or cold for a great addition to any picnic or casual al fresco dining in the back yard.
- Large saucepan
- Mixing bowl
- 1.5 lbs Little Potatoes
- 2 Tbsp red onion, diced
- 2 Tbsp olive oil
- 1 lemon, zested and juiced
- 1/2 cup smoked salmon, coarsely chopped
- 3 sprigs fresh basil
- 6 butter leaf lettuce leaves
- (To taste) salt and pepper
Add Little Potatoes to a pot with cold, salted water and bring to a boil for 15 minutes and check—potatoes should be fork tender.
Remove from heat and strain.
Let potatoes rest five minutes for moisture to evaporate.
Move to mixing bowl and toss with onion, olive oil, lemon zest/juice, smoked salmon, salt and pepper.
To serve, arrange butter lettuce leaves on plates and top with potatoes.