Sunday Salads- Potato, Lox, and Boiled Egg Salad

Last night was girls night. I kicked Jordan out of the apartment for the evening, and had some quality girlfriend time. 

It’s hard to come by these days I think, we’re all so busy all of the time and it’s so much easier it seems to get together when the guys are with us, but man did I need some girl time. 

We danced around to the Pointer Sisters, we cried, we watched the Brene Brown TedTalk on vulnerability, and we cried some more. We played the Dirty Dancing soundtrack, and watched the scene at the end where they do the lift. 

We talked about the totally unrealistic relationship expectations we have because John Hughes created Jake Ryan. We laughed. We laughed a lot.

And we drank wine. Cleaning up this morning made me realize just how much wine. And sake. And mojitos. I don’t feel terrible this morning, I’m actually not feeling bad at all. But I do feel like I need to eat something substantial. Something that’s going to soak up some booze. Something a bit heartier, not not greasy, not heavy. 

Enter the smoked salmon, potato, boiled egg, salad.

A salad that is filling and rich and just what is required of a hangover salad.

It’s a salad to eat for supper. Or at 10 am after girls night.

Sometimes, that’s just the thing.

 

Boiled Potato Salad with Lox, Dill and Eggs

4 cups Fingerling Potatoes, or waxy Nugget Potatoes

4 Free Range Eggs

150g Smoked Salmon or Lox (I like lox best)

1 Lemon

½ cup Olive Oil

1 tbsp Dijon Mustard

¼ cup Dill

Salt and Pepper

 

Scrub the potatoes. Cut them in half and put them in a pot. Cover with cold water and a healthy pinch of salt and put the pot on a burner with medium high heat.

Bring to a boil.

Reduce heat to simmer and cook until the potatoes are fork tender, but still holding their shape- about 15 minutes.

Strain and run cold water on them, stirring often until they are cooled.

Meanwhile bring a small pot filled with water to a boil.

Put the eggs in with a slotted spoon, first dipping them in, and then putting them in entirely- this will help prevent the shells from cracking.

Reduce the heat to medium and set a timer for 7 minutes. When the timer goes off remove the pot from the heat, strain off the hot water and fill with cold running water, stirring often until the eggs are cooled.

Peel and quarter them.

Meanwhile make the dressing- in a large bowl juice the lemon.  Mix in the Dijon with a pinch of salt.  Slowly add in the olive oil whisking vigorously to emulsify it in (it will still be tasty if it splits though so don’t worry too much if it does)

Taste for seasoning and add more lemon, olive oil, or salt as you see fit.

When the potatoes are cooked and cooled toss them into the dressing with the dill. To serve toss in the arugula, portion onto plates and tear pieces of the lox on top.  Place 4 quarters of eggs per plate seasoning each with salt.

Serve immediately.