Potato Salad with Smoked Salmon
Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Drain, let cool and peel. Slice the potatoes. Heat the broth and pour over the potato slices. Let soak for 30 minutes.
Rinse the radishes and cut into small sticks. Peel and dice the onion. Rinse tarragon (setting some aside for garnish), finely chop, shake dry and pluck the leaves from the stem. Mix the vinegar with the egg yolks and mustard. Mix the oil with the cut vegetables. Season with salt, pepper and sugar.
Mix radishes, capers, onion, finely chopped tarragon and the dressing with the potatoes. Garnish with the set-aside tarragon and serve with the smoked salmon.