Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
- 1/2 teaspoon salt, divided
- 1 medium shallot, thinly sliced
- 2 teaspoons rice vinegar
- 1/4 cup buttermilk
- 2 7-ounce cans boneless, skinless salmon, drained
- 4 cups arugula
Description
Warm Salmon Salad With Crispy Potatoes - The Huffington Post
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