Smoked Salmon Potato Saladsalads, side 2 pounds med. sized red potatoes 1/2 cup sour cream 1/4 cup minced purple onions 2 tablespoons chopped fresh dill 2 ounces smoked salmon, cut into thin slices 3 tablespoons fresh lemon juice 3 tablespoons capers; drained 1/2 teaspoon freshly ground pepper 1/2 teaspoon grated lemon rind Cook potatoes in Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes. Combine sour cream and next 7 ingredients in a larger bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill. Yield: 6 to 8 servings Posted to BBQ List by DBrophy627 |
