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
Prep Time: 10min | Cook Time: 20min
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.
Variations:
If you want to make this potato salad ahead, prepare the salad without the dressing and make the dressing at the last minute.
Nutrition
Calories208
Fat4g
Sodium590mg
Cholesterol14
Vitamin C36mg
Carbohydrates33g
Fiber3g
Protein11g
Potassium949mg
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