Poached Eggs on Potato, Spinach, and Smoked Salmon Salad with Creamy Caper Dressing

23 Sep

Another Rachael Ray 30-minute Meal

While this salad may sound weird, I thought it was great! This was my first time eating smoked salmon and making poached eggs. While my poached eggs weren’t much to look at, they tasted just fine. Guess I’ll have to practice that technique a little more.


  • 1 pound small red potatoes, cut into quarters
  • Salt
  • 4 large handfuls of baby spinach
  • Zest and juice of 1 lemon
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • Black Pepper
  • 1 tablespoon Dijon mustard
  • 3 tablespoons mayonnaise
  • 2 tablespoons capers, drained and chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon white vinegar
  • 4 eggs
  • 3 or 4 slices smoked salmon, cut into strips

Place the potatoes in a sauce pot, cover them with water, place the pot over high heat, and bring the water to a boil. Once it is boiling, add some salt and cook until the potatoes are tender, 12 to 15 minutes. Drain the potatoes and spread out on a cookie sheet to cool, about 5 minutes.

When cool, transfer the potatoes to a bowl. Add the spinach, lemon zest, and olives and season them with salt and pepper.

In a bowl, combine the mustard, mayo, capers, dill, lemon juice, and a little splash of cold water to loosen up the dressing– just enough to make it drizzle-able.

Fill a medium skillet with about 2 inches of water. Bring the water to a gentle simmer over high heat. Once the water is at a bubble, turn the heat down to medium low; you need a gentle simmer for poaching eggs. Pour the vinegar into the simmering water. Crack an egg into a small bowl, then gently slide the egg into the simmering water. Repeat this with the remaining 3 eggs. Cook the eggs for about 2 minutes for runny yolks, or about 4 minutes for solid yolks. Do not allow the water to boil. Use a slotted spoon to remove the eggs to a towel-lined plate to drain.

Add the salmon to the potato mixture, and toss to combine and then divide between two plates. Top each serving of salad with two poached eggs and then liberally drizzle each with the caper dressing.

2 servings

From: Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds



5 Responses to “Poached Eggs on Potato, Spinach, and Smoked Salmon Salad with Creamy Caper Dressing”

  1. Rufus' Food and Spirits Guide September 23, 2012 at 10:27 am #

    What a gorgeous dish!

  2. Junie September 23, 2012 at 5:39 pm #

    Paul would LOVE this. (shhh–don’t tell him about it) He adores smoked salmon. I’m a fan, too–AND of spinach! And potatoes! But not runny eggs. Would be okay with strips of boiled eggs? And, I noticed–the “creamy” dressing is non-dairy! YAY!

  3. Paul September 24, 2012 at 1:30 pm #

    Ha ha! You couldn’t stop me from finding out! Karen, I honestly cannot believe you have time to make all these killer recipes. This one looks espcially great! (I think I’ve been neglecting your blog. But that may be because I have ruined 2 keyboards by drooling on them).

  4. Junie September 24, 2012 at 7:19 pm #

    Oh, crap–how did he find this the DAY after I did? How come we had to both un-neglect you at the same time? Your awesomeness must be particularly strong at this phase of the moon. Or maybe somehow we can smell what you’re cookin’??

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