Cucumber, Potato, and Smoked Salmon Salad with Mustard Maple
Vinaigrette

Ingredients:

1 medium English cucumber
4 medium red potatoes
1/2 pound smoked salmon
2 to 3 tablespoons coarsely chopped fresh dill
1 cup cherry tomatoes

Vinaigrette:

3 to 4 tablespoons fresh lemon juice (about 1 extra large or 2 medium)
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
9 to 12 tablespoons extra virgin olive oil
salt and freshly ground black pepper

1 1/2 cups cooked corn kernels
8 ounces pre-washed salad greens of choice

Preparation:

Peel the cucumber. Cut the 4 potatoes and cucumber into uniform 1/2
inch cubes. Place the cucumber cubes in a bowl. Dice the 1/2 pound
smoked salmon into 1/2 inch pieces and add to the bowl with the
cucumbers.

Place the potatoes in a microwave-safe bowl with 2 tablespoons water
and cover. Cook the potatoes in a microwave oven on high 4 minutes,
let the potatoes stand, covered, 3 minutes. Stir the potatoes, cover
again and cook another 3 minutes, let the potatoes rest 2 to 3 minutes
before removing. Discard any thick stems on the dill sprigs. Some
thinner stem is fine to include. Chop the dill, add to the cooked
potatoes and toss gently.

Rinse the cherry tomatoes, slice them in half and place in a small
bowl.

Squeeze 3 to 4 tablespoons juice from the lemon into a small bowl or
blender. Add the mustard and maple syrup and whisk to combine.
Whisking constantly or with the machine running, slowly, in a thin
stream, pour in the olive oil. Taste the dressing after adding the 9
tablespoons of oil and add more of the remaining 3 tablespoons to
taste. Season with salt and pepper.

Toss the dilled potatoes with 2 tablespoons of the dressing.

Divide the salad greens among 4 dinner plates, mounding them high.
Arrange the dilled potatoes, cucumber and smoked salmon, corn kernels
and tomatoes on top. Drizzle vinaigrette over the salads, serve any
remaining vinaigrette separately in a bowl.