Smoked Salmon Potato Salad with a Creamy Dill Dressing

By polloazul

Ingredients

• 2 lb potatoes (like Red-Skinned or Russet), washed
• 1 tsp salt
• 1 medium red onion, sliced
• 4 slices smoked salmon (about 5 oz), cut into strips
• 1 tbsp capers (optional)
• For the dressing
• 1/4 cup half and half
• 1/2 cup fat free plain Greek style yogurt
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped

Preparation

Step 1

Cook the potatoes. Peel the potatoes if needed (I prefer to leave the skin on), cut them into 1-inch pieces and rinse them. Place potatoes in a large pan, cover with water, add salt and cook on high heat. Bring the water to a boil and cook 10 minutes. Drain the potatoes in a colander and let cool completely.
Make the dressing. While potatoes are cooling down, in a small bowl, combine half and half, yogurt, mustard, lemon juice, and fresh dill. Mix well and keep in the fridge.
Make the salad.In a salad bowl, mix potatoes, onion, capers and smoked salmon together.
When ready to eat, pour dressing on the salad, and mix well to coat. Best served chilled.