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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

In A Kind Of Updated Homage To Swiss Rosti, This Light Salad Combines Things We Love: A Bed Of Crispy Potatoes, Some Delicious Fish, Flavorful Greens And A Perk-you-up Dressing.

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