Potato salad with warm smoked salmon

Clean the baby potatoes thoroughly. Bring a pot of water with a pinch of salt to a boil. Cook the potatoes for 15–20 minutes until tender. Drain and halve the potatoes. Let them cool until lukewarm, then add the lemon zest, lemon juice, vinegar, and olive oil. Season with salt and pepper.

Mix the turnip greens, green onion, capers, chives, and dill into the potatoes. Gently fold in the smoked salmon at the end.

Serve the salad on a plate or platter.