Watch my video recipe for step-by-step instructions. Cook the baby potatoes and the eggs first. For the potatoes, fill a medium sized pot with water, season it generously with salt and add the whole potatoes. Bring the potatoes up to a boil over high heat and boil for 14 to 16 minutes, until the potatoes are fork tender. Drain out the hot water and fill the pot with cold water to cool down the potatoes.

For the boiled eggs, bring a small pot of salted water to a boil. Drop the eggs into the boiling water with a spoon and set a time for 7 minutes. If you want your eggs to be more well-done, cook them for 10 minutes. Once the eggs are cooked, remove them from the boiling water and place into a bowl filled with ice water to stop the eggs from cooking further. Allow the eggs to cool, then peel them.

For the salad dressing, combine the strained lemon juice and olive oil in a measuring cup and add the salt and black pepper. Whisk the juice and oil together vigorously for about a minute, until the two are well combined. Next, add in the prepared shallot, capers, dill and chives and whisk again.

Once the potatoes have cooled slightly, use a knife to cut the potatoes into quarters or wedges. Place the sliced potatoes into a large mixing bowl and add just half of the dressing. Use a spatula to gently toss the potatoes in the dressing.

Next, prepare the salmon. Remove the salmon skin first, then use a serrated knife to gently cut the salmon into ½-inch cubes.

To assemble the salad: cut the boiled eggs into quarters and place half of the eggs and the odd ends and pieces of the smoked salmon onto a platter or into a salad bowl. Gently add the dressed potatoes over the top.

Top the potatoes with the remaining boiled eggs and smoked salmon chunks. Drop spoonful’s of the salmon roe over the top, then sprinkle with fresh dill and chives. Spoon the remaining salad dressing over the top and serve.

Keep the salad stored covered with plastic wrap and in the refrigerator for up to 2 days.