Smoked salmon potato salad

Yield: 1 Servings

Measure Ingredient
2 pounds Med. sized red potatoes
½ cup Sour cream
¼ 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
½ teaspoon Freshly ground pepper
½ 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 largr bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill.

YIELD: 6 to 8 servings

Posted to bbq-digest by DBrophy627<DBrophy627@...> on Feb 26, 1998

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