- 1 1/2 pounds potatoes, diced
- 1/4 cup EVOO
- 1/4 cup creme fraiche
- 1 tablespoon chopped chives
- 2 teaspoons prepared horseradish
- 4 ounces smoked salmon, coarsley chopped
In skillet, cook potatoes in EVOO over medium-high until tender; season. In bowl, mix creme fraiche, chives and horseradish; season. Mix potatoes and salmon; serve with creme fraiche mixture.