For the salad:
2 lb potatoes (like Red-Skinned or Russet), washed (Large or small)
1 tsp/ 5 ml salt
1 medium red onion, sliced
4 slices smoked salmon (about 5 oz), cut into strips
1 tbsp / 15 ml capers (optional)
For the dressing:
1/4 cup / 60 ml half and half
1/2 / 125 ml cup fat free plain Riviera fresh yogurt from Say Cheese
1 tsp / 5 ml Dijon mustard
1 tbsp / 15 ml lemon juice
1 tbsp / 15 ml fresh dill, chopped
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.
NOTE: If want to make this salad ahead, prepare the salad without the dressing and make the dressing at the last moment.
Source: www.notenougcinnamon.com including photo