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Smoked Salmon Potato Salad with a Creamy Dill Dressing

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Potato Type: RedsRusset
Prep Method: Baked

Dish

AppetizerSaladSide Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 6

Ingredients

+

Salad

  • 2 pounds potatoes (like Red-Skinned or Russet), washed
  • 1 teaspoon Salt
  • 1 medium Red Onion, sliced
  • 4 slices Smoked Salmon (about 5 ounces), cut into strips
  • 1 tablespoon Capers (optional)
+

Dressing

  • ¼ cup Half and Half
  • ½ cup Fat Free plain Greek style Yogurt
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Fresh Dill, chopped

Preparation

  1. Cook the potatoes.
  2. Peel the potatoes if needed (I prefer to leave the skin on), cut them into 1-inch pieces and rinse them.
  3. Place potatoes in a large pan, cover with water, add salt and cook on high heat.
  4. Bring the water to a boil and cook 10 minutes.
  5. Drain the potatoes in a colander and let cool completely.
  6. Make the dressing.
  7. 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.
  8. Make the salad.
  9. In a salad bowl, mix potatoes, onion, capers and smoked salmon together.
  10. When ready to eat, pour dressing on the salad, and mix well to coat. Best served chilled.

Variations:

If you want to make this potato salad ahead, prepare the salad without the dressing and make the dressing at the last minute.

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Nutrition Facts Per Serving

Calories

208

Fat

4g

Sodium

590mg

Cholesterol

14mg

Vitamin C

36mg

Carbohydrates

33g

Fiber

3g

Protein

11g

Potassium

949mg

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