Crème Fraiche Idaho® Potato Salad with Smoked Salmon, Fennel, Capers and Watercress


  • 16 slices smoked salmon
  • 4 teaspoons capers
  • 1 bulb fennel, shaved on a mandoline
  • 1 medium shallot, fine diced
  • 2 cups watercress leaves, large stems removed
  • 1 cup lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • Reserved Idaho Potato Salad*


  • Idaho® Potato Salad
  • 3 cups red Idaho® potatoes, cut into ¼” dice
  • 1 cup crème fraîche
  • 1/4 cup chopped chives
  • salt and pepper to taste


  1. Divide the potato salad onto 4 large plates. Lay 4 slices of smoked salmon on top of each mound of potatoes. Sprinkle the capers evenly over each smoked salmon and potato salad.
  2. In a medium bowl toss the fennel, shallots watercress together.
  3. Add the lemon juice and olive oil to lightly coat the fennel salad.
  4. Stir and season the mixture with salt and pepper.
  5. Add the mixture on top of each potato salmon salad. Serve immediately.
Idaho® Potato Salad Directions
  1. Place the potatoes in a large pot and cover them with lightly salted water. Bring to a simmer over medium heat and cook the potatoes until they are just cooked through; drain and rinse.
  2. Set the potatoes aside to cool.
  3. Add enough crème fraîche to lightly coat the potatoes.
  4. Stir in the chives and season to taste with salt and pepper. Set aside.
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Yield: 4

Greg Hardesty
Formerly of - Recess and Room Four
Indianapolis, IN

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