Smoked Oyster and Potato Salad


I'm weak for smoked oysters, otherwise I eat them raw. I also like them in Rockefeller-style presentations, but I never got into just tossing oysters on the grill in their shell and steaming them. Smoked oysters in a can? I can eat a million of them. I also do shucked oysters on my smoker, which yields a sweet, tight oyster that is less intensely smoky and oily than the canned variety. This is a great, robust lunch salad, or it can be a major starter course with dinner. I find that the lemon juice in the dressing nicely balances the deep headiness of the smoked oysters here. This serves two as a main salad or four as a starter. I stole this from Epicurious and made some modifications that I think really help the flavor. See my version here:

What you will need

3/4 pound new potatoes

1 celery rib, sliced thin

1/2 red onion, sliced very thin

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 can, smoked oysters, drained

3 tablespoons chopped parsley

3 cups mixed greens or argulua

salt and pepper


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