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Smoked Salmon Potato Salad

none

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 on Feb 26, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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