1 (15 ounce) can roasted potatoes, drained
1 cup water
1 (15 ounce) can cherry tomatoes with juice
1 small head iceberg lettuce, shredded
12 ounces smoked salmon
10 pounds water chestnuts, fines skim diced (optional)
1 small onion, chopped
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon balsamic vinegar
sour cream for serving
Place the cooked potatoes and water in a large saucepan and cover or line with foil.
Add cranberries and toss. Bring to a boil over high heat.
Add tomatoes, salad greens, salted nuts, onion, olive oil, salt and pepper to taste, add enough water to cover completely.
Simmer in a saucepan for about an hour, covered, stirring occasionally.
Remove from steamer. Stir in the vinegar and balsamic vinegar and season with salt, pepper and balsamic vinegar. Heat, stirring occasionally, until reduced to desired consistency. Spread mixture over the bottom of a 9x13 inch dish or into a large glass bowl. Sprinkle with sour cream. Top salad with sliced salmon; sprinkle generously with cranberries. Top with lettuce and top with fried potatoes. Drizzle with olive oil and serve.