Smoked Salmon Chef Salad with Creamy Lemon Dressing

A quick salad always does it for a quick weeknight dinner, especially after a late day at work.  You can make this as fast as you can get take-out.  Cheaper and, oh, so much better.
6 eggs
2 Yukon gold potatoes
4 cups baby arugula (or other favorite salad green)
8 oz smoked salmon, sliced
1 orange pepper, sliced
4 green onions, sliced
4 tsp small capers

Dressing:
juice of 1 lemon, about 2 Tbsp
1/2 cup olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp turmeric
1/8 tsp ground coriander
1 Tbsp good real mayonnaise
1 Tbsp sur cream


Place eggs in a pot and cover with cold water. Set on the stove and bring the water to a boil. Cook for 6 more minutes and then drain. Cool eggs down well with plenty of cold water. When cool, peel and quarter eggs.

Pierce the potatoes with the tines of a fork all over. Microwave 8-10 minutes, turning 2-3 times. When cooked through, remove to a cutting board with a towel. Quarter and allow to cool.

Meanwhile, whisk together all dressing ingredients. Lay a bed of greens on each of four plates. Distribute eggs and potatoes among the plates. Do the same for the salmon, peppers and capers. Dress with dressing and garnish with green onions.

Serves four.