Egg and Salmon Potato Salad

To start with, bring the potatoes to a boil with enough water to cover them completely.

I boiled the new potatoes for 15 minutes, until the knife could be inserted easily. The classic potatoes are boiled until they are ready, also tested with a knife.

After boiling, rinse under cold water, drain and leave the potatoes to cool a bit.

Also give the simple potatoes a good rinse, then peel and let cool.

Place the eggs in water and boil them for 10 minutes from the moment they start to boil.

After that, keep them in cold water.

The cooled potatoes are cut into cubes or quarters of medium size and placed in a medium bowl.

Quickly prepare the dressing:

- In a small bowl, squeeze the lemon juice, add the olive oil, salt and a little ground black pepper;

- mix well with a fork until it becomes like an emulsion;

- add here about 1 tablespoon of chopped dill and 1 tablespoon of finely chopped green onions. Stir again and the dressing is ready.

If you have at hand, some finely chopped capers are also suitable here.

Pour 2/3 of the dressing over the potatoes and mix carefully with a spoon.

Reserve the rest of the sauce for later.

Now peel the eggs and cut them into quarters.

Save the most beautiful quarters to top the salad with and cut the rest into larger cubes.

Cut the smoked salmon into pieces.

Notice the special color of the wild salmon.

Now take a platter or a large plate, this is where you will serve the salad.

At the base, arrange the diced eggs and half of the pieces of salmon.

Place the potatoes mixed with the dressing on top.

Spread the quarters of eggs and the rest of the smoked salmon over the potatoes.

Sprinkle on top with the reserved dressing.

And the icing on the cake, sorry, the caviar!

If you have it, top the salad with it and it will bring a very special note to the salad.

You can serve the salad immediately, but it's just as good for another 2 days, of course, stored in the fridge.

Enjoy!