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Simmer the potatoes in lightly salted water until tender when pierced with a fork. Drain and cool until easy to handle. For baby potatoes simply halve into two chunks. Cut larger potatoes into similar sized pieces.
Meanwhile whisk together the mayonnaise, mustard, lemon zest and juice, salt, pepper, capers and hotdog relish in a large salad bowl. When the potatoes are tender cut them and toss them in. You may assemble to this point and rest or present the salad with the remaining ingredients arranged on top. Or at the last moment toss in the green onions, celery, fresh herbs and smoked salmon. Enjoy!
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