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Salmon and Roasted Potato Chip Salad

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  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 8

This is great use of leftover salmon. Roasting the thinly-sliced potatoes makes them crispy, while lemon, mint and dill add freshness.

  1. 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  2. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1 quart water
  5. 2 bay leaves
  6. Four 8-ounce skinless salmon fillets
  7. 1/4 cup plus 3 tablespoons mayonnaise
  8. 1/4 cup Dijon mustard
  9. 1 tablespoon fresh lemon juice
  10. 2 tablespoons chopped dill
  11. 2 tablespoons chopped mint
  12. 3 large celery ribs, sliced 1/4 inch thick
  13. 3 scallions, thinly sliced
  1. Preheat the oven to 425°. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Arrange the potatoes in a single layer on 2 large rimmed baking sheets. Bake in the upper and lower thirds of the oven for 25 minutes, or until browned and crisp. With a metal spatula, scrape the potato chips from the baking sheets.
  2. 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. Reduce the heat so that the water barely simmers. Add the fillets, cover and poach over low heat until just cooked, about 6 minutes. Using a slotted spoon, remove the fillets and pat dry with paper towels. Let the salmon cool and coarsely flake.
  3. In a large bowl, whisk the mayonnaise with the mustard, lemon juice, dill and mint. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the flaked salmon, celery, scallions and potato chips and toss. Serve right away.